We made the coconut curry from the Paleo Diet Cookbook but added some chicken for additional protein. You can serve this with cauliflour rice or spaghetti squash if you're on the paleo diet, or over brown rice.
Garam masala spice was actually quite easy to find in the spice section. McCormick makes a premium version.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 small tomato, chopped
4 garlic cloves, crushed
1 1-in piece fresh ginger root
1teaspoon salt-free garam masala spice blend
8 oz fresh, whole coconut milk
1 lb boneless skinless chicken breast
Heat oil in a skillet over medium flame.
Add onion and tomato, cook for 5 minutes.
Stir in ginger and garlic. Continue cooking for 1 minute.
Reduce heat to low and simmer for 1- minutes while stirring occasionally.
Add garam masala and continue to simmer for 5 minutes.
Remove from heat and cool for 10 min.
While the mixture is cooking, pound chicken breasts flat with a meat tenderizer.
Cut chicken breasts into 1 inch cubes.
Pour into blender and puree until smooth.
Pour mixture into sauce pan and add coconut milk.
Simmer over low heat, stirring constantly for 15-20 minutes or until chicken is cooked through.