Heat the coconut oil in a pan.
Peel and chop the onion, fry, add the shredded chicken and fry until the water has evaporated.
Deglaze with coconut milk and season with salt and pepper. Simmer on low heat for about 30 minutes, add tikka masala and turmeric.
Continue to simmer the chicken cutlets for about 20 minutes.
Then arrange and serve.