Curry. Very easy to make. My stomach is not used to the creaminess anymore though. Seal the chicken in a frying pan with garlic, onion and bell pepper. In a bowl mix coconut milk, curry powder, salt, pepper and chicken stock cubes to taste. Add into the pot and simmer on low heat until the chicken is cooked through… et voila! This is served with another treat: basmati rice (I added a little lime juice before serving to cut the richness of the curry and additional flavor).