Chicken Curry

2-3 chicken breasts, sliced thinly
1 can of full fat coconut milk
2 Tbsp coconut oil (one for the chicken and one for the veggies to stir fry them)
2 Tbsp curry powder
2 tsp onion powder + a few shakes (meat cooking)
1 tsp garlic powder or minced garlic + a few shakes (veggie cooking)
1/2 tsp chili powder + a few shakes (meat cooking)
1/2 tsp ginger powder or fresh ginger
1/4 tsp chili flakes
sea salt

Veggies of your choice, these seem to go well: (I tend to use 3-4)
Chopped sweet potato / yam / purple potato
1/4-1/2 chopped butternut squash
2 zucchini, chopped
1/2 yellow onion or 1/2 purple onion
2-4 carrots peeled & chopped
red or yellow pepper, thinly sliced and seeds removed

**A few other add-in options that top it off:
diced pineapple
can of bamboo

If you like it more saucy/soup like, then I’d suggest adding a little chicken stock to make it more liquid-soup like.

Directions:
Take half the coconut oil, sauté the veggies for about 8-10 minutes, add a few shakes of sea salt and a few shakes of garlic powder on medium-low and set aside. Take the other half of the fat and sauté the chicken for about 8-10 minutes on medium low. Throw in a  few shakes of onion powder, chili powder and sea salt.
Add vegetables to the chicken. Add the coconut milk and turn temp down just a little. Add in the seasonings: curry, onion powder, garlic powder, chili powder, ginger, chili flakes. Let it simmer for 15-20 minutes. Test the taste for your liking…add in a few more pepper flakes for some heat or a little more salt or curry if it is lacking some pizzazz.

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