4 free range organic chicken breasts

1 medium yellow onion, finely chopped

5 garlic cloves, minced

1 red chili pepper, seeds removed and finely chopped

1 can coconut milk

1 cup chicken broth

1/4 teaspoon red pepper flakes

2 Tablespoons Curry Powder

1 Tablespoon olive oil



Chop the chicken into bite sized pieces and brown in a pan with the olive oil. Set the chicken aside in a separate bowl.

Combine the chopped onion, chopped chili pepper and garlic to the pan that was used for the chicken, and let simmer until onion pieces are soft.

Add coconut milk, broth, curry powder, red pepper flakes, and chicken, and mix well.

Cover and let simmer on medium low for about 20 minutes.

Serve over cauliflower rice.