Coconut Chicken Curry

INGREDIENTS:
For the chicken marinade:
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
3/4 tsp. powdered ginger or 1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1/2 teaspoon pepper
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro

Hot cooked rice for serving, if desired

DIRECTIONS:
For the simple chicken marinade, toss the chicken with the salt, cayenne and lemon juice in a resealable large bag. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pan, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the chicken and the accumulated juices from the marinade. Bring the mixture to a simmer and cook until the chicken is cooked through. Stir in the cilantro. 

Serve over hot, cooked rice.