Coconut Curry Chicken

Ohhh baby...this meal was a recent find and it is safe to say that it has officially entered into my rotation! This has so much flavor! The best part about this? It makes a ton! I was able to feed my whole family, have lunches for 3 days, and still had 2 servings left over to freeze. It tastes great over both cauliflower rice and jasmine rice. Enjoy!

INGREDIENTS:

3 lb Chicken Breasts
1 Medium Yellow Onion
3 Cloves Minced Garlic
6 Tbsp Olive Oil, divided
4 Tbsp Curry Powder
28 oz can Petite Diced Tomatoes, not drained
1 1/2 cans Full-Fat Coconut Milk
8 oz can Tomato Paste
4 Tbsp Honey
Salt and pepper to taste

INSTRUCTIONS:

Cut chicken tenders into small bite-size pieces.
Cut the onion into bite-size pieces and set aside.
In a large skillet, heat 4 tablespoons of the olive oil over MED-HIGH heat. Add the curry powder and stir to combine with the oil to make a thin paste. Cook for 5 minutes, being sure to occasionally stir it.
Add the onions and minced garlic to the skillet. Stir to evenly coat everything, and cook until the onions are soft and translucent. Add 1 tablespoon of the olive oil while the onions are cooking.
Add the chicken to the skillet, stirring to make sure everything is evenly coated. Add the remaining 1 tablespoon olive oil, and cook the chicken until all pieces are cooked through.
While the chicken is cooking, combine the coconut milk, diced tomatoes (with liquid), tomato paste, and honey in a large bowl. Mix well with a spoon so that everything combines.
When the chicken is cooked through, carefully pour the coconut/tomato mixture into the skillet and stir to combine everything. Reduce heat to MED-LOW and simmer for about 40 minutes, or until the sauce has thickened and reduced a bit, stirring occasionally.
Serve over cauliflower or jasmine rice.