Sautéed Chicken with Coconut Cream Gravy

sauteed chicken8 pieces of Chicken (I prefer dark meat,
    but use whatever you want) 
6 cloves of Garlic, minced
3 tablespoons of Coconut Oil
1 can of Thai brand Coconut Milk
2 cups fresh Tomatoes, diced
Garlic Salt and Pepper to taste

In a large saucepan heat coconut oil until very hot. Add minced garlic and chicken pieces. Cook chicken well on each side. When done, remove from pan and leave juices to sauté tomatoes until they break down.  Add coconut milk, garlic salt and pepper to taste. Simmer for approximately 5 minutes, stirring the whole time.  If you want the gravy thicker, simmer longer. Place chicken back into the gravy, heat and serve over a bed of Quinoa. Yum!