Chicken Curry with Rice

Rinse chicken, pat dry and cut into strips. Peel the onions and garlic. Cut onions into strips and finely chop the garlic. Rinse chile pepper, trim and slice into fine strips. Sauté garlic and onions in hot oil for 4-5 minutes. Add the chicken and cook for 2-3 minutes. Add the turmeric, cilantro root, ginger and cumin and stir in the broth. Add the coconut milk and kaffir lime leaves and simmer, stirring occasionally, for about 15 minutes. If necessary, add some more broth. Season with salt and pepper. Garnish with cilantro leaves and serve over rice.