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)