2 boneless, skinless chicken breast halves, cut into 1/2 inch chunks
1 tsp sea salt and pepper or to taste
1 1/2 tbsp coconut oil
2 tbsp curry powder
1 onion, thinly sliced
2 garlic cloves, crushed
1 (13.5 ounce) can full fat coconut milk
4-5 large tomatoes, diced
1 (8 ounce) can tomato paste
1. Season chicken with salt and pepper.
2. Heat oil over medium-high heat and saute onions for 10 minutes, add garlic and curry and cook for another minute. Add chicken, tossing lightly to coat with curry. Reduce heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the center and the juices run clear.
3. Pour coconut milk, tomatoes and tomato paste into the pan and stir to combine. Reduce heat to low and leave to simmer uncovered, stirring occasionally for 30-40 minutes and add more salt and pepper to taste. Serve over rice or eat as is.