1 C chopped onion

1 TBSP olive oil

4 boneless, skinless chicken breast halves, cut into strips

1 tsp ground ginger

1 tsp ground cumin

1/2 tsp tumeric

1 14oz can coconut milk

1/2 tsp chopped garlic

1 6oz can tomato paste

1 TBSP lemon juice

1/2 tsp salt

1 1/2 C uncooked Jasmine rice*

2 TBSP chopped fresh cilantro*

 

In a small skillet, saute the onion in the oil until transparent.  Combine the remaining ingredients, except the cilantro and rice, and pour into a  1 gallon ziploc freezer bag.  Label and freeze.

To serve, thaw the chicken.  Bake in preheated 350 oven for 50 minutes.  Cook the rice according to package directions ( I JUST USE MINUTE RICE) Serve over rice. Sprinkle with chopped cilantro (OPTIONAL)