Set a medium skillet over medium heat and pour the olive oil in.
Sauté the minced garlic and onion in the heated oil for 20-30 seconds.
Throw the chicken pieces into the pan. Mix well for 30 seconds before adding the curry powder.
Pour some water (or chicken stock) into the pan. Let it simmer covered with the lid for 10-15 minutes until the chicken is cooked through.
Pour the coconut milk into the mixture as well. Mix continuously. Bring to a boil.
Remove from the heat and top with coriander or raw onion for a better flavor. Season with salt and pepper to your liking.
Place on top of lettuce leaves and serve.
*You can replace coconut milk with coconut cream if you want to have a richer and thicker flavor. Remember to add coconut milk last as if you add it too early or cook it too long on high heat, the coconut milk will turn into coconut oil and you will lose the creamy texture and taste.