DO-AHEAD TIP: Marinate beef overnight or for at least 4 hours (see recipe).
In a cup, combine 1 tablespoon of the curry powder, the salt, black pepper and 1/4 tablespoon of the garlic powder); evenly sprinkle mixture on all sides of chicken breast halves.
Melt the coconut oil in a large skillet over medium-high heat; add chicken and brown for 4 to 6 minutes per side or until cooked through; remove from skillet and keep warm.
Add the wine (or broth) to the skillet and whisk up all of the browned bits from the bottom of the pan.
Stir in coconut milk, remaining curry powder and remaining garlic powder; bring mixture to a low boil then reduce heat and simmer, uncovered, until sauce is reduced by half. Serve sauce over chicken.