Serrage Poulet (British Indian Ocean Territory)

This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 4  chicken breasts, cubed
• 2  garlic cloves, crushed
• 1  inch gingerroot, grated
• 1  teaspoon turmeric
• 1⁄2 teaspoon garam masala
• 1⁄4 teaspoon cayenne pepper
•  salt and pepper
• 1  tablespoon  cooking oil
• 1 (14 ounce) can coconut milk
• 2  cinnamon sticks
•  handful of chopped cilantro

Directions

1. Coat the chicken cubes with the seasonings.
2. Heat the oil over a medium flame, then add the chicken and cook until evenly browned.
3. Pour in the coconut milk and add the cinnamon sticks. Bring to a boil, then reduce heat to a simmer and continue to cook until the chicken is cooked through.
4. Serve over white rice, garnished with cilantro.