Garam Masala Chicken
boneless skinless chicken breasts, cut into cubes
olive or avocado oil
(you can use coconut milk if you don’t have coconut cream on hand, it just won’t be quite as thick)
In a large Ziploc bag, add everything except the crushed tomatoes and coconut cream (and oil for skillet).
Toss to coat and let sit for about 10 minutes while you heat the 2-3 TBSP oil in a large skillet.
Add chicken to skillet and cook for a few minutes.
Add in tomatoes and coconut cream and cook for another 5-10 minutes, until chicken is done.
Serve over rice or cauliflower rice!