TROPICAL CURRY CHICKEN

Not too long ago, I was unaware that I loved curry! Actually, I hadn't ever really tried it. It is spicy hot and I love that so, if you try this recipe, make sure that your heat tolerance is at least moderate. The coconut milk with the curry is awesome.... a little sweet, yet spicy hot. This recipe makes a good amount of the sauce so you could keep the amounts of ingredients as is and add more chicken. David loves a sauce or gravy on everything so I make it as I've written here and then there is plenty of sauce to pour over the rice. OH and by the way, I have recently discovered "Basmati Rice" and "Jasmine Rice"...... quick (15-20minutes) and easy to make and both are better than any rice I've ever eaten! You will never buy Minute Rice or Uncle Bens again!

2 boneless, skinless chicken breasts
1 teaspoon salt
2 tablespoons vegetable oil
1 large onion, chopped (1 1/4 cups)
3 tablespoons finely chopped peeled fresh ginger
2 cloves finely chopped garlic
1 teaspoon cinnamon
1 tablespoon curry powder
2 teaspoons all-purpose flour
2 teaspoons sugar (optional)
1 (13 1/2- to 15-oz) can unsweetened coconut milk (not low-fat)

Accompaniments: rice; toasted coconut; 1/2-inch cubes fresh pineapple; lime wedges; mango chutney; chopped salted roasted cashews or peanuts; chopped fresh cilantro leaves

Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in a deep skillet over moderately high heat until hot but not smoking, then brown chicken on both sides, it will not be cooked through.

Transfer chicken to a plate and keep warm. Don't clean skillet and add a tablespoon of oil if skillet is dry. Add onion, ginger, garlic, cinnamon to skillet and cook, stirring occasionally, until onion is browned, about 5 minutes. Add curry powder and flour and cook over moderately high heat, stirring, 1 minute. Stir in sugar (if using), coconut milk, and remaining 1/2 teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of skillet.

Return chicken and any juices accumulated on plate to skillet, then reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 10-15 minutes. Season with salt, then transfer to a shallow serving dish.

Serve chicken with sauce over rice and top with remaining accompaniments if desired.