Prepare your Ingredients
Wash and dry your produce.
Finely chop the diced onions, grate ½ Tbsp. of ginger, and mince 3 garlic cloves.
Roughly chop the cilantro to make about 1 Tbsp.
Drain the diced tomatoes.
Cut the lemon into quarters.
Mix the coconut milk and set aside 1 cup + 2 Tbsp.
Pat chicken dry, cut tenders in half, and place on a flat dish.
Drizzle the chicken with olive oil and season with the curry powder, red pepper flakes to taste, salt and pepper.
Toss well until evenly coated.
Cook the Rice
Bring 1.5 cups of salted water to a boil over high heat.
Stir in the rice along with 1 tsp. olive oil.
Turn down the heat to low, cover and cook for 17-20 minutes.
Sear the Chicken
Heat 1 Tbsp. olive oil in a medium pan, over medium-high heat.
When hot, add the chicken and cook about 2 minutes per side, or until almost cooked through.
Transfer chicken to a dish and set aside.
Make the Coconut Curry Sauce
In the same pan you cooked the chicken, heat 1 Tbsp. olive oil over medium heat.
Add the onions and saute until tender; 5-7 minutes (add oil if pan dries).
Add the garlic and ginger, stir and saute for 1 minute.
Season with salt, pepper, and red pepper flakes to taste.
Stir in the tomato paste, ¾ cup of the broth, cinnamon, and coconut milk (from step 1).
Mix well and bring to a simmer.
Cook for about 15 minutes stirring occasionally. (Cook longer for a thicker sauce.)
Finish the Coconut Curry Sauce
Add the chicken, drained tomatoes, cilantro, and the juice of ¼ lemon to the curry sauce.
Stir, and continue to simmer for about 5 minutes.
Taste and adjust the sauce to your liking with more lemon juice, salt, and pepper.
Fluff the rice with a fork before serving.
Divide the rice between your plates & spoon the curry sauce and chicken over the rice, or on the side. Enjoy!