Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut chicken breasts into bite-size pieces. in a 2-quart, microwavable dish, stir the chicken with the oil until it's good and greasy. stir in the curry powder, garlic, onion, ginger, and cayenne pepper. nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through. move the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. mix thoroughly with the chicken and cover tightly with plastic wrap. heat for 10 to 12 minutes stirring a few times until the sauce thickens slightly. stir in salt and serve. extra credit: serve over rice to soak up the sauce and top with 1 tbsp chopped cilantro.

Target recipe: in a well greased/buttered baking dish, arrange the chicken skin side down. in a bowl combine all other ingredients and stir until smooth. pour over chicken and refrigerate 1 hour (more if desired). drain and reserve excess sauce. bake chicken, uncovered in a preheated 375 degree oven for 20 minutes; baste periodically with remaining sauce. turn chicken over and baste with remaining sauce. bake chicken another 20 to 30 minutes or until tender and no pink remains; basting periodically. serve along side your favorite basmati rice recipe and enjoy!