Hannah’s Chicken Curry

2 tsps oil

1 onion, diced

1 inch of ginger, grated

2 tbsp. curry powder

3 Serrano peppers, diced very small

1 can of coconut milk

2 chicken breasts, chopped into bite sized pieces

1 bunch of cilantro

1 lime, juiced

Heat up oil over medium heat.  Add diced onion, ginger and peppers.  Cook until the onions are translucent.  Add curry powder and chicken. Cook until the chicken is browned.  Add coconut milk and cook for 10-15 minutes (check chicken to make sure it’s done).  Add chopped cilantro and limejuice.  Serve over basmati rice with white wine.  People will be so impressed.