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Ingredients:

2 cups canned organic light coconut milk

1 cup water

2 tsp. Pink Himalayan salt
2 Tbsp. Almond flour
6 Tbsp. Madras curry powder
3 lbs. raw Amish chicken breast, boneless, skinless, cut into bite-sized pieces
1 Tbsp. coconut oil
2 cups organic baby carrots
½ cup organic raisins
½ cup chopped fresh cilantro

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Preparation:
Combine salt, almond flour, and curry powder in a resealable plastic bag. Add chicken, seal the bag, and toss gently to coat.
Heat oil in large skillet over medium heat. Add chicken; cook for 5 minutes, or until chicken is no longer pink.
Add 2 cups coconut milk, carrots, and raisins. Bring to a boil. Reduce heat to low and gently boil, stirring occasionally, for 7 to 10 minutes, or until chicken is tender

Add water and cilantro and simmer for 15 minutes.

Serve on top of rice or boiled cabbage for a lower carb option.

Garnish with fresh cilantro and raisins.

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