An easy coconut milk based curry sauce,
Slice up the onions, peppers. Slice up the chicken breasts into smaller strips.
Add oil to pan and add onion, garlic and ginger. Fry for a few minutes as onion softens.
Next add peppers, spices and chicken pieces.
Add coconut milk and tin tomatoes and heat over a low heat until chicken is cooked through.
When chicken cooked, add chopped coriander just before serving.
Serve with brown rice and mango chutney as a side accompaniment.
You can use a pre-made curry powder for convenience instead of the individual spices, however, it's worth using the individual spices, as you can add or adjust the heat to your liking.