Chicken Coconut Curry

For 2 servings:
500g Shredded chicken
4 medium tomatoes, chopped
1 medium onion
1 can coconut milk
2 cloves garlic
1 tablespoon coconut oil
1 chili pepper (seeds removed)
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
Salt to taste
Chop up the onions, garlic and chili pepper - you can use your food processor to save time. Add them to a frying pan with the chicken and a tablespoon of coconut oil for 5 minutes. Then add all the other ingredients, and simply leave it to simmer for 30 minutes on a low heat.