Coconut Curry Chicken with Cauliflower Rice

5-6 Chicken Breasts
Olive Oil
1 large sweet onion
2 cloves garlic
1 TB chili powder
1 TB curry powder
1 TB turmeric powder
1 tsp cumin
2 tomatoes, roughly chopped
1/2 Cup chopped cilantro
1 can coconut milk (350-400ml)
Salt and pepper to taste

Slice the chicken into strips or small chunks. Heat the oil in a large pan to med-high. Saute the onions and garlic until they soften. Add the chicken and stirfry until cooked through. Add the spices and toss to coat the chicken is evenly. Add the tomatoes, cilantro, and coconut milk. Let it simmer for at least 5 min. If you have time, let it go for an hour or more to really intensify the flavors.
Normally a curry would be served over rice. An easy sub for the carb-o-rific, nutritionally void little grainy wonders is finely chopped cauliflower. I pulse it in the food processor until it's ground to about the texture of rice. Cauliflower is firm enough it won't turn into total mush. Warm it lightly in the microwave if you like or simply put your hot curry right over top which will cook it just enough.