What you will need:
A pack of three chicken breasts
A can of coconut milk
A small can of tomato puree
Curry powder
One Onion
One Potato
Marsala vinegar
Salt and Pepper
Garlic
Jasmine rice
Step one: Dice the onion, skin/dice the potato, and cube the chicken breats.
Step two: Put onion and garlic in a pan.
Step three: Put enough marsala vinegar to cover the bottom of the pan and start sauteing the onion and garlic on a medium high heat.
Step Four: Once the vinegar has evaporated, add the potato, chicken, coconut milk, tomato puree, and stir it all together until it makes a pink mixture.
Step Five: Add the desired amount of curry powder and stir it in the mixture.
Step six: Cover, reduce heat to medium or medium low and allow to simmer for about 45 minutes.
Step seven: Serve on top of jasmine rice and I suggest the dish be served with naan