1 tbsp coconut oil
1kg fresh chicken breast, diced
Himalayan pink salt to taste
1 tbsp paprika
2 tsp cayenne pepper
6 small red onions
4 cloves garlic, finely chopped
2 tbsps tomato purée
Heat the oil in a pan over a medium heat.
Add the chicken and cook for five minutes, stirring regularly.
Add the salt, spices and stir.
Add the onion, garlic and tomato purée.
Stir well and simmer for 15-20 minutes until the chicken is cooked through.
Serve with fresh vegetables and sweet potato or basmati rice.