Coconut Curry Chicken
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon sea salt and pepper, or to taste
1 1/2 tablespoons olive oil
2 tablespoons gfcf curry powder (make your own)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons honey
1.Season chicken pieces with sea salt and pepper.
2.Heat olive oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3.Pour coconut milk, tomatoes, tomato sauce, and honey into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.