Coconut Curry Chicken

Ingredients 
3 lb Chicken Tenders (or 2 cans of shredded, cooked chicken)
1 Medium Yellow Onion 
3 Cloves Garlic, minced 
6 Tbsp Olive Oil, divided 
4 Tbsp Curry Powder 
1 Tbsp Coriander Seed
28 oz can Petite Diced Tomatoes (not drained) 
1 1/2 cans Full-Fat Coconut Milk 
1 (8 oz) can Tomato Paste 
4 Tbsp Honey (leave out for a Whole30 meal) 
Sea Salt, to taste 
Fresh Ground Black Pepper, to taste

Directions 
Cut chicken tenders in half lengthwise then cut into small bite-size pieces. Season with salt and pepper to taste and set aside. Cut the onion in half, then thinly slice each half. Cut the slices in thirds. Set aside. In a large skillet (I mean the biggest one you have), heat 4 tablespoons of the olive oil over MED-HIGH heat for 1 minute. Add the curry powder and stir to combine with the oil to make a thin paste. Cook for 5 minutes stirring occasionally. Add the onions and minced garlic to the skillet, stir to evenly coat everything, and cook until the onions are soft and translucent, stirring often. Add 1 tablespoon of the olive oil while the onions are cooking. Add the chicken pieces to the skillet, stir to evenly coat everything. Add the remaining 1 tablespoon olive oil, and cook the chicken until all pieces are cooked through and no longer pink, stirring occasionally. While the chicken is cooking, combine the coconut milk, diced tomatoes (with liquid), tomato paste, and honey in a large bowl, stirring to combine everything evenly. This makes it easier to add to the skillet later. When the chicken is cooked, carefully pour the coconut/tomato mixture into the skillet and stir to combine everything. Reduce heat to MED and simmer for about 40 minutes, or until the sauce has thickened and reduced a bit, stirring occasionally. Serve over rice (real or cauliflower rice). 

Read more at: http://www.ourpaleolife.com/recipe/coconut-curry-chicken/