Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut chicken into cubes and set aside. in a large skillet over medium high heat, cook onion, garlic, ginger and curry until onion has softened. add chicken and stir to coat chicken in seasonings. stir in stock, coconut, chutney and ketchup. bring to a boil then reduce heat and simmer 5 minutes. add lemon juice, salt, and pepper and continue simmering until chicken is no longer pink inside. dissolve cornstarch in water; stir into skillet and bring to a boil. stir cook until sauce is thickened. serve over basmati rice or long grain rice. this recipe can be made the day before and refrigerated until needed.

Target recipe: cut the boneless, skinless chicken breasts into bite size pieces. over medium heat, brown the onion in olive oil until transparent and lightly browned. add chicken and cook until no longer pink on outside, brown a little if you like, but it doesn't have to be cooked completely. stir in the garlic, curry powders, cinnamon, paprika, ginger, sugar and salt to taste. continue stirring for a couple more minutes to infuse the flavors. add tomatoes, softened cream cheese, coconut milk, and lemon juice. place in slow cooker and simmer 4-5 hours on low heat setting. serve over hot rice.