Heat oil in a large skillet over medium high heat.
Add the chicken and sear until browned, stirring often.
Remove the chicken.
Add onions and cook until lightly browned and tender.
Add chilies, garlic, and ginger.
Cook 2 minutes.
Add curry powder and cook 1 minute.
Whisk in the flour and stir over low heat until flour is cooked and the mixture has thickened slightly.
Stir in tomatoes, cream of coconut, and chicken stock; return chicken to the pan.
If too thick, stir in more chicken stock.
Cover and simmer for 45 to 50 minutes, or until the chicken is tender.
Stir occasionally to avoid burning.
Taste and adjust seasonings.
To serve, garnish with cilantro and serve with rice pilaf or couscous.
Curry powder is actually a blend of up to 20 spices, herbs, and seeds. Commercial curry powder comes into basic styles - standard, and the hotter Madras. Curry powder should be stored no longer than two months in an airtight container.
Sid Philips is a father of two and a loving husband. He currently resides in Pennsylvania and has been a fan of Disney since his parents took him there in 1980! Sid has visited multiple Disney parks around the world and loves each one!