Place the quartered onion, garlic and ginger root in a blender and blend until smooth. Heat the oil in a large sauce pan and sauté the onion mixture for 2 minutes.
Add the curry powder and sauté until it is cooked through giving off a rich spicy aroma, 1 to 2 minutes.
Add the sliced chicken breasts and sauté until the pieces are coated with the curry.
Add the stock or water and bring to simmer. Add the coconut milk and simmer for 10 minutes until the chicken is cooked. (Do not cover as this will cause the coconut milk to curdle.)
Add the Natural ArtiHearts™ to the curry, simmer until heated through. Season with salt. Garnish with the diced tomatoes and chopped cilantro. Serve with white or brown basmati Rice.