makes 6 servings 1 coconut oil (or butter)
1 onion, chopped
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
3 tablespoons curry paste
1/2 cup mango chutney
1 (28 ounce) can diced tomatoes, drained
Melt the coconut oil in a skillet over medium-high heat; cook the onion and garlic in the butter until the onions are translucent, 2 to 3 minutes; add the chicken and cook about 30 seconds while stirring. Stir in the curry paste until the chicken is evenly coated. Pour the chutney and tomatoes into the pan; continue to cook until the chicken breasts is no longer pink in the center and the juices run clear, about 10 minutes.