Serrage Poulet (British Indian Ocean Territory) - cooking recipe

Ingredients

4 chicken breasts, cubed
2 garlic cloves, crushed
1 inch gingerroot, grated
1 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
salt and pepper
1 tablespoon cooking oil
1 (14 ounce) can coconut milk
2 cinnamon sticks
handful of chopped cilantro

Preparation

Coat the chicken cubes with the seasonings.
Heat the oil over a medium flame, then add the chicken and cook until evenly browned.
Pour in the coconut milk and add the cinnamon sticks. Bring to a boil, then reduce heat to a simmer and continue to cook until the chicken is cooked through.
Serve over white rice, garnished with cilantro.