Knocked this up yesterday, was pretty nice, not sure on exact amounts, its a bit hazy, but just make it as you go!!

4 Large chicken breasts, cubed
Can of coconut milk
Grated coconut, not essential tho
red onion corsely chopped
2x small green chillies, chopped + seeded, but keep a few of the seeds
mustard seeds
turmeric
paprika
cayenne pepper
green pepper sliced
tomato puree

Heat a few tablespoons of olive oil in a wok, bung in the mustard seeds, and a few of the chilli seeds (depending on how hot you want it), wait till the seeds start to pop, then wack in the chicken, cook till golden, add the turmeric, paprika and cayenne, according to taste, and any other spices they you have laying round (allsorts went in, can only remember those ) add the onions (left till after the chicken, so they are tender, but still a little crunchy), pepper, chilies, fry a little longer, till the pepper has softened, now add half/tree quarts of the can of coconut milk, and the grated coconut. add a dash more turmeric and a teaspoon of tomato puree, give it a stir, should be a nice golden colour, add about quarter of a pint of water, and cook till its reduced down to a nice consitancy, server with rice... yum...