Low Carb Chicken Curry

Ingredients & Instructions
INGREDIENTS
CHICKEN Curry
Coconut oil 2 TBS
Small onion chopped 20 g/0.7 oz
Garlic 2 cloves
Fresh ginger 2 tsp
Chicken breast 450 g
Tomato puree/passata ½ cup/100 ml
Coconut milk full fat 1 can/400 ml
Salt 1 tsp
Freshly ground pepper ½ tsp
CURRY SPICE BLEND
Curry powder mild or spicy (your choice) 1 TBS
Ground paprika 1 tsp
Can add Mushrooms
GARNISH
Crushed chili to taste
Fresh cilantro leaves or spring onion
Lime or lemon slices
INSTRUCTIONS
Heat coconut oil in a deep skillet or pot over a medium high heat. Add onion, garlic and ginger and cook for 2 minutes or until onion is translucent and golden brown.
Add chicken meat cut in cubes and cook with occasional stirring for 5 - 10 minutes or until golden brown on the edges.
Add salt, pepper and curry spices blend and stir until meat is nicely coated with spices.
Add coconut milk and tomato pure/passata (add water or broth if you want it more diluted) and stir until everything combined.
Cook covered for 10 to 15 minutes.
Serve with cauliflower rice, cauliflower mash.
taste as you go along. add more spices if you prefer a bit more of a kick.
Garnish with fresh cilantro, chopped spring onion or crushed chili to your taste (optional).
Enjoy!