Chicken Thai Curry

• 1 kilogram chicken
• 2 tablespoons butter
• 1 piece onion, medium
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoon Curry powder
• 1 piece red pepper
• 1 large or 3 small chilli peppers, chopped (or more or less to your taste)
• 1 tsp salt
• 2 cups chicken broth
• 120gm Zenian Coconut

Boil chicken with salt for 30 minutes then drain the broth and set aside.  Saute garlic, onion and ginger in butter.  Add curry powder and saute some more, stirring constantly.  Add chicken and fry until brown on all sides.  Add red bell pepper and chillies, and mix well.

Add chicken broth, salt and coconut concentrate.  Simmer for 10 minutes and serve immediately.