Instructions

1. First, prepare all of your ingredients. Chop the onions and garlic and set aside.
2. Place all of the spices, salt, and black pepper in a small bowl and set aside.
3. Cut the chicken into 1-inch pieces, and set aside.
4. Heat the olive oil in a large skillet over medium heat. Place the chicken in the hot skillet, season with a little sea salt, and cook until the chicken is browned. Then remove the cooked chicken from the skillet and set aside.
5. Add the onion and garlic to the hot pan, season with a little sea salt, and saute until the onions are soft.
6. Next, add the bowl of spices to the onions and garlic and stir to incorporate. Saute for about 2 minutes.
7. Add the coconut cream, tomato sauce, and tomato paste and whisk to combine. Then add back in the cooked chicken.
8. Cook for at least 15 minutes or until the sauce is at your desired thickness. You can increase the temperature to high-medium to speed this up. 
9. Serve with paleo naan bread, or over cauliflower rice and garnish with cilantro.