Coconut Milk Chicken

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 can (14 oz) coconut milk
1 teaspoon curry powder
1/2 teaspoon ground ginger
Salt and pepper to taste
Chopped fresh cilantro or parsley for garnish

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until it’s translucent, about 5 minutes.

2. Add the minced garlic to the skillet and sauté for another minute, until fragrant.

3. Place the chicken breasts in the skillet, seasoning them with salt, pepper, curry powder, and ground ginger. Cook for about 5 minutes on each side, or until the chicken is golden brown.

4. Pour the coconut milk over the chicken. Reduce the heat to low and cover the skillet with a lid. Let the chicken simmer for 20 minutes, or until it’s thoroughly cooked and the coconut milk has thickened slightly.

5. Once the chicken is cooked through, taste the sauce and adjust the seasoning if necessary.

6. Serve the chicken hot, garnished with chopped cilantro or parsley.