1 kilo chicken breast, cut into serving pieces 2 finely chopped onions 3 big onions, sliced thickly 3 cloves garlic, chopped finely 4 green long chillies 1 tbs curry powder 2 cups coconut milk (second squeeze) 1/2 cup first squeezed coconut milk note: if using instant coc milk powder, add 2 cups of water into 100g. of coco powder. salt & pepper wansoy or coriander Sautee garlic and onions until slightly brown and tender. Add chicken and cook until brown. Add curry powder, stir and pour 2 cups of coco milk. Boil until chicken is cooked and sauce has evaporated. When sauce is almost gone, pour in first squeezed coco milk. Simmer until sauced has thickened. (If using coco powder, dissolve 100g coco powder in 2 cups of water and boil chicken with it.) Add chillies. Stir and simmer for few more minutes. Season and sprinkle wansoy or coriander then take out from pan and serve hot with rice.