Coconut Curry Chicken

3 boneless, skinless chicken breasts, cubed
1 lemon, juiced
1/4 t cayenne
1 T vegetable oil
1 medium onion, minced
3 garlic cloves, minced
2 t coriander
1 T fresh ginger, grated
1/2 t turmeric
1 t curry powder
1 14.5 oz can diced tomatoes
1 can unsweetened coconut milk
1 C rice, cooked
1/2 bunch cilantro, roughly chopped
salt and pepper to taste


In a small bowl, mix chicken, lemon juice, cayenne, salt and pepper together and set in fridge. In a medium pan, cook onion and garlic in vegetable oil until onions are translucent. Add coriander, ginger, turmeric, and curry to pot. Add diced tomatoes (with the juice) and coconut milk to mixture. Add chicken to pot and cook 15-20 minutes until chicken is cooked through. Serve over cooked rice and top with fresh cilantro.