2 to 3 pounds boneless chicken breast 1/2 cup butter 2/3 cup chopped onion 2 Tablespoons ginger (chopped, from Asian section of your supermarket) 1/2 teaspoon sugar 1/4 teaspoon pepper 2 teaspoons salt 2 Tablespoons curry powder 1/4 teaspoons dried mint 2 cups milk 1/2 cup coconut milk 1/2 cup coconut 1/3 cup fresh lime juice 1/2 cup heavy creamCut chicken into 1" pieces. Melt butter and saute onion and remove from pan. Brown chicken in pan used to saute onion. Return onions to pan. Add ginger, sugar, pepper, salt, curry powder, mint and milk (2 cups). Mix well. Cover and simmer over very low heat for 30-40 minutes. Add coconut milk (1/2 cup) and coconut. Cook for 5 minutes. Stir in lime juice and then cream. Cook over low heat for 10 minutes. Serve on fluffy rice with condiments such as: peanuts, chopped tomatoes, chopped hard-boiled eggs, chutney, raisins and coconut. Serves 4-5 people. Note: You can make coconut milk by pouring 1 cup fresh scaled milk into 1 cup shredded coconut. Let stand 20 minutes and strain.