gluten, dairy, sugar free- 2nd week

I thought I was getting bored with my food options (and I kind of am with the lunch & snack options, if anyone has any to recommend). But dinners have been pretty cool. I just had to pop in with this recipe I found online that fit what was left in my pantry, and my diet. We just had it for dinner and it was so amazing and yummy. Turns out coconut milk is such an amazing thing to cook with! I'm gonna have to make it more a part of my diet. Anyway, here's the Brazilian Chicken Coconut Curry, a mish-mash of two different online recipes.

Brazilian Chicken Coconut Curry

INGREDIENTS
1/2 teaspoon ground cumin
dash ground cayenne pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 skinless, boneless chicken breast halves, sliced into 2-3 inch pieces
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger (I used 1 tsp powdered ginger)
2 cloves garlic, minced
3 tomatoes, chopped
1 (14 ounce) can light coconut milk

DIRECTIONS
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture. Place in fridge.
(Put on a pot of rice or pasta, whatever you prefer to serve this over)
(Prep your veggies; chop the onion, tomatoes, garlic)
Heat a few tbsp oil in large pan over med-high heat and saute onions, ginger, and garlic a few minutes, until soft and golden. Push them to the edges of the pan.
Add chicken to the center and cook 3-4 minutes on each side (until each side isn't pink), until nearly done.
Reduce heat and add the tomatoes and cook a few minutes.
Add coconut milk and simmer over low heat until sauce thickens and chicken is fully cooked. This is when I poked my meat thermometer into the thickest chicken piece to make sure they were done.
Serve hot with rice.