Coconut Chicken Curry

Source: paleomagazine.com
Course: Dinner
Preperation time: 15min
Cooking Time: 45min
Serves: 2

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Ingredients

	Protein (g)	Carbs (g)	Fat (g)	Energy (KCal)
1 cup Coconut Cream	4 4	8 8	42 42	396 396
1 cup Chicken Broth	5 5	1 1	1 1	37 37
1 1/2 Tablespoon(s) Curry Powder	1 1	3 3	1 1	15 15
2 cup(s) Carrot(s), Diced	1 1	11 11	0 0	45 45
1 cup Celery, Chopped	0 0	1 1	0 0	8 8
1 Tablespoon Ginger, Grated	0 0	2 2	0 0	9 9
6 Fresh Garlic Clove, Minced	1 1	3 3	0 0	13 13
1/4 cup Cilantro, Roughly Chopped	0 0	0 0	0 0	0 0
1 Tablespoon Coconut Oil(s)	0 0	0 0	7 7	59 59
1 To Taste Sea Salt	0 0	0 0	0 0	0 0
3 Medium(s) Chicken Breast, Cut Into Chunks	0 0	0 0	0 0	0 0
2 Medium(s) Tomatoes, Diced	1 1	5 5	0 0	22 22
Total: Approximate Nutrition Info, Per Serving:	14	33	51	605

Saute the chicken in the ghee, butter, or coconut oil in a medium-sized saucepan.
When the outside of the chicken has all turned white, add in the coconut cream and the chicken broth and mix well.
Add in the carrots, celery, and tomatoes.
Add in the ginger and curry powder (or garam masala).
Cook on medium heat with the lid on for 40 minutes (stirring occasionally).
Add in the minced garlic and cilantro and salt to taste. Cook for another 5 minutes and serve.

Visit paleomagazine.com for the full instructions.

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