Curry Chicken Breasts and Rice

Boneless chicken breasts...butterfly cut, then pound a little with a
meat mallet or edge of small plate to tenderize.
Coconut milk...one can 13.5 oz. Find in section of store with Goya
products or in Asian market. (Don't use the stuff made for drinks)
Medium onion...sliced.
A few garlic cloves. Crushed then chopped finely.
Madras curry powder...I use a gold colored curry from Malaysia, but
any curry you prefer.
Oil
Cooked Rice.

Heat a skillet on medium and put a few tablespoons oil in.
Butterfly the chicken breasts, beat them to tenderize and coat
liberally with curry powder.
Add minced garlic to hot oil and stir for a minute.
Add onions and stir all for 2 minutes.
Add breasts to top of onions. Cook for 2-3 minutes, then turn over and
cook other side for 2-3 minutes. You just want to slightly brown the
chicken. Don't over-do or you will burn the onions.
Add the can of coconut milk and stir all a little to get the coco all
through the skillet.
Turn down to low heat and cover. Cook for 8-10 minutes on low, or
until chicken is cooked.
Serve over or beside rice.