2 cans (8 oz / 220 g) cooked chicken, diced
1 can crushed tomatos
1 can coconut milk
2 Tbs olive oil
1 onion chopped
2 cloves garlic, chopped
2 Tbs curry powder
2 Tbs flour
1 Tbs red pepper flakes
1 tsp cinnamon
1. Cook 2 cups of rice in 4 cups of chicken bullion stock.
2. Put oil in a pan, heat to medium high, saute onions, garlic and red pepper flakes until onions are translucent.
3. Add curry powder, flour, and cinnamon. Mix well.
4. Lower heat to medium low. Add chicken and its packing water, tomatos, and coconut milk, and cook 15 minutes.
Serve over rice.