• 1 chicken
• 1 coconut (or 1 can of coconut milk)
• 2 tomatoes
• 2 onions
• 2 cloves of garlic
• 20 grams of ginger
• oil
• salt
• pepper

• sprinkle chicken with salt and pepper to taste.
• slice the tomatoes into small cubes
• set aside.
• shred the coconut into a clean cloth.
• fold the cloth around the shredded coconut
• wet the cloth using a glass of warm water.
• squeeze the cloth and the shredded coconut to extract coconut milk.
• discard the shredded coconut.
• if obtaining/shredding a fresh coconut is not possible, you may substitute a can of unsweetened coconut milk instead.
• add a small amount of oil to a frypan.
• saute chicken until done over medium heat.
• add onions to the pan
• continue stirring over medium heat until the onions are brown.
• add ginger, tomatoes, and garlic to the pan.
• saute together briefly over medium heat.
• add coconut milk.
• mix well.
• reduce heat.
• simmer over low heat for thirty minutes.

serve with rice and salad. enjoy!