INGREDIENTS
2
lbs chicken cutlets (cut into 1.5" to 2" pieces)
1 tbsp
canola oil
1 cup
coconut milk
1
onion (small, diced)
1
garlic clove (minced)
2
Roma tomato (diced)
2 tbsp
cilantro (chopped)
1 tbsp
curry
1/2 tsp
garam masala
salt and pepper to taste (paleo diet: sea salt)
1/4 tsp
cayenne pepper ((optional for a spicy heat))