chicken

Heat the oil in a large skillet over medium heat; saute onions and garlic until they are almost translucent (about 2-3 minutes). Add ginger and curry powder. Next add honey, coconut milk and chicken broth. Reduce heat and cook for 2-3 minutes, add chicken breast halves. Simmer until chicken is cooked through. (about 20-25 minutes) Flip chicken after about 10 minutes to cook other side through.

Easiest way to make this is in a Crock Pot: Mince ginger and garlic then add all ingredients to the crockpot and cook on Low for 6-8 hours. If the liquid is too watery remove the meat to a covered bowl and turn the heat up to High with the crock pot uncovered for 1/2 hour or so. Return meat to mixture and cover. Very tender and juicy! A whole breast or thigh is too much but 1/2 is too little so this tends to make 6 servings in our house.
Stovetop instructions:
Mince garlic and ginger. Mix everything except chicken in a large pot and bring to a boil. Boil for one full minute then add chicken. Cover pot and reduce heat to a simmer. Turn meat occasionally until meat is slightly tender. Turn up flame at this point. If there is too much liquid remove meat and concentrate until syrupy. Return meat and continue to frequently turn it to prevent burning. Remove pot from heat when meat is very tender and sauce is thick or gone. Serve on brown or fluffy rice. Makes 6 servings.

Individually stir fry all vegetables separately until slight change of colour and texture. Remove from the pan and combine. Cut chicken breast into bite size pieces and stir fry until white opaque texture and colour. Add to the vegetables. Add soya sauce pine nuts and sunflower seeds and toss all together in a wok for about 2 minutes. Garnish with chopped cilantro.

Heat olive oil in frying pan. add cut up chicken and chopped onions. Cook until chicken is white then add preserves. There will be alot of liquid. Add rice and salt and pepper. Cover and cook until rice is soft. Serve with raspberries on top.