Sue, I found this little classic and thought it too good not to pass on.
Enjoy the chicken and the tale.
Angel.Coconut Chicken

(based on The Book of Curries & Indian Foods by Linda Fraser)
This is the compelling true story of a chicken in the tropics.

Cast of characters:

4 (8 oz) skinless boneless chicken breasts
3 Tbsp vegetable oil
1 tsp mustard seeds
1 onion finely chopped
3 garlic cloves, crushed
1 (2") piece of gingerroot, grated
2 green chilies, seeded, chopped
1 tsp ground cumin
1 Tbsp ground coriander
1 tsp ground turmeric
1 Tbsp white wine vinegar
salt and red (cayenne) pepper to taste
11/4 cups coconut milk
use shredded coconut as a garnish Act 1--
The chicken goes for a swim and ends up in the frying pan.

Rinse chicken; pat dry with paper towels. Heat oil in a large skillet, add chicken and cook, turning often over high heat 8 to 10 minutes, until browned all over, then remove from pan. Pour off all but 3 Tbsp fat from pan, add mustard seeds and fry one minute, or until they begin to pop!

Act 2--
Things start to get spicy as the chicken falls into the company of some savory characters.

Add onion to pan and cook, stirring over medium heat 8 minutes, or until soft and golden. Stir in garlic, gingerroot, chilies, cumin, coriander, and turmeric; cook 2 minutes. Stir in vinegar, return chicken to pan and turn pieces to coat them in spice mixture. Stir in coconut milk and bring to a boil. Cover and cook over a low heat about 30 minutes, or until chicken is tender and sauce has thickened. Season with salt and cayenne.

The End--
The chicken returns to you a changed bird. No longer so selfish, the chicken desires to serve you and 3 guests.

Daniel Zellner