1 1/2lbs Chicken breast, cubed
3-4 TBSP Coconut Oil
4-5 TBSP Curry Powder, I used Madras Curry Powder
½ Yellow Onion, thinly sliced
2 Garlic cloves, smashed and minced
1 Can of Coconut Milk
8oz Tomato Sauce
1 Can Fire Roasted Tomato
Salt and Pepper to taste
1 TSP Stevia
Season the chicken with salt and pepper and set aside. In a ramekin mix the curry powder with the coconut oil. Heat a saucepan on med-high heat and add the curry powder mixture. Heat for 1 minute and add the onion and garlic and cook for an additional minute.
Add the chicken and stir to coat. Cook for 8-10 minutes. Reduce heat to medium and add the coconut milk, tomato sauce and fire roasted tomato and stevia. Stir to combine and cook covered on low for 30-35 minutes.
Serve over Cauliflower Mash , Cauliflower Rice or Jicama Fries. Makes 4 servings.