Start by preparing the rice, following package instructions, so that it can cook while you’re preparing the rest of the recipe. I found making 1 cup of dry rice was the perfect amount for serving the recipe.
Add 1/3 cup of the coconut milk to a non-stick skillet, along with the chopped onion and grated ginger. Heat over medium-high and sauté until onion is translucent, about 6 to 8 minutes.
Lower the heat to medium, add all of the spices and salt and cook an additional 3 minutes. Note: if at any point the contents of the pan begin to dry out, simply add more coconut milk.
Add the rest of the coconut milk and bring to a full boil.
Add the chopped chicken and stir well. Cook, stirring occasionally, until chicken is cooked through, about 5 to 6 minutes.
