1 tablespoon coconut oil
3-4 cloves garlic, crushed
1 onion, diced
1 + 3/4 cups coconut milk
3/4 cup organic tomato paste
2 tablespoons tapioca flour
2 teaspoons garam masala
1 teaspoon curry powder
1/2 teaspoon ginger powder
1/2 teaspoon chili powder (add more if you like it hotter)
Sea salt and black pepper, to taste
1.25kg chicken thighs (or breasts), cut into small pieces (I use free range chicken, Lillydale brand)
Fresh coriander, to serve