• Heat the extra virgin olive oil and coconut oil in a frying pan for about 2 minutes.
• Toss in the sliced onions and let them brown over medium heat for about 10 minutes. Stir often to prevent them from burning.
• In the meantime, cut your chicken breasts into small cubes of about ½ inch. 
• Add half of the chicken to the onions. Toss and allow to brown for about 5 minutes.
• Push the chicken to the side and add the remaining half. Give it a quick toss and allow to cook for another 5 minutes.
• Add salt, garlic paste, and ginger paste to the chicken. Mix to evenly combine and cook for 5 more minutes.
• Allow the water (if any) to evaporate. Then, add the cilantro apple chutney and toss to evenly coat all the chicken. Cook for about 4 minutes.

Notes:

• Prep time for this recipe includes preparing the cilantro apple chutney.

  I cooked the chicken in two batches because I used a 24 cm frying pan . If you have a larger frying pan, feel free to cook all the chicken at once. But make sure not to overcrowd your pan.

  Since the cilantro apple chutney contains salt, you only need to add ¼ teaspoon of salt to the chicken.