Chicken Curry

1 tbsp coconut oil

2 medium onions, diced

2 tomatoes, diced

5 cloves garlic, diced

1” ginger, peeled and diced

pinch of sea salt

2 red or green chillies, diced

2-3 tbsp fresh coriander, chopped

1/2 tsp turmeric

1 tsp garam masala (blend of indian spices)

4 chicken breast fillets, cut into small pieces

1/2-1 cup boiled water

Heat oil in a skillet set on medium heat. Saute onions, tomatoes, garlic, ginger and salt for 5 minutes. Stir in chilies. Stir in coriander, turmeric and garam massala. Let cook for about 5 minutes. Add chicken and a little bit of hot water for it to cook through. Add more hot water to thicken sauce, keeping in mind that when the curry has cooled down, sauce will thicken even more. Let simmer for 20-25 minutes. Serve