Chicken Vegetable Curry



Ingredients:

2 – 3 Chicken breasts, cut into bite-size pieces

3 Tbsp. Coconut Oil

2 c. Onion

1 Garlic clove, minced

2 Tbsp. Coconut Flour

½ c. Coconut Milk

1 can Vegetable Broth

½ c. Water

Veggies of choice – carrots, celery, broccoli, red and green bell peppers, etc., cut into bite-size pieces

2 Tbsp. Curry powder

½ tsp. Coriander

Melt oil in large saucepan over medium heat. Add chicken and cook until almost done. Add onions and garlic and continue to cook about 5 more minutes or until onions are translucent. Stir in flour, spices and vegetables then cook covered for 5 minutes. Serve over brown rice or Quinoa.

 

Serves 5. calories: 535, fat:20.62g, Carb: 43.22g, Protein: 46.6g (not including Quinoa)