Delicious Recipes

Directions:

1. In a small bowl make the sauce by combining the coconut milk chicken broth, tomato paste, curry powder, garam masala, chili powder, sea salt and lemon juice. Stir to combine. Set aside.

2. Heat the butter or coconut oil in a large skillet over medium high heat. Once hot add the carrots, bell pepper, and onion and sauté for 5 minutes. Add garlic and ginger, sauté for another 2-3 minutes.

3. Stir in the sauce, chicken and white parts of green onions. Combine and let simmer for 10 minutes, stirring occasionally. Add additional broth if too thick.

4. Serve over cauliflower rice or white rice and/or greens of choice. Top with green parts of green onions, fresh cilantro and a squeeze of lemon.

 Tips and Tricks:

• Use rotisserie chicken or pre-cooked chicken to make this recipe even easier

• Make a double batch of the sauce and save half for another day– it goes great over veggies or other meat. You can can freeze in a tupperware for easy thaw-and-eat later.

• You can purchase frozen minced, ginger to prevent waste.