*1 kg chicken cutlets
*1 tbsp. chopped garlic
*1 tbsp. curry powder
*1 tsp. salt and freshly ground pepper
*1 tbsp. olive oil
*2 tsp. coconut oil
Cut chicken cutlets into 1.5-2 inch strips. Place in bowl with garlic, curry powder, salt, pepper and olive oil, cover and refrigerate for at least 30 minutes or overnight.
Heat 1 tsp. coconut oil in pan over medium-high heat and add chicken in batches being sure not to overcrowd the pan. Cook chicken for about 5 minutes of each side.