Curry Chicken

2 tablespoons butter or olive oil
1 onion, diced
4 garlic cloves, minced
1 tablespoon ginger, peeled and grated 
2 teaspoons curry powder or garam masala
1/2 teaspoon chili powder or paprika
1/2 teaspoon cumin powder
1 pound organic chicken breast, cut into chunks
2 tablespoons tomato paste
1 (15-ounce) can of diced tomato 
1 cup water or chicken broth
1 (15-ounce) can of coconut milk
1/2 teaspoon Herbamare
Celtic sea salt and black pepper, to taste
1/2 cup fresh cilantro, chopped 

Melt butter in a large saucepan over medium heat. Add onions and cook for 2 minutes. 
Stir in garlic, ginger, curry, chili powder, cumin, and tomato paste, and cook until fragrant, about 1 minute. Add chicken and tomato paste and cook for 6 minutes, stirring often. 
Add diced tomato, broth, and coconut milk.  Season with Herbamare. Bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally.
Season with salt and pepper.  Stir in cilantro.
Serve over rice.