Chicken Curry

• 2 Tbsp Organic Ghee
• 500 grams Chicken Breast or Thigh
• 1 large Onion, finely diced
• 3 large Garlic cloves, finely chopped
• 2 fresh Red Chillis diced or 1/2 tsp Chilli Flakes
• 1 x 400g tin of full fat Coconut Cream
• 1 Tbsp Tomato Paste
• 1/2 cup Best Bones Chicken Bone Broth
• 1/4 cup of cream (or add more coconut cream if dairy free)
• 1 Tbsp Curry powder
• 1/2 tsp of Sea Salt3 large Garlic cloves, finely chopped
• 3 Bay Leaves
• 1/2 head of Broccoli chopped into small florets
• 1 Red Capsicum sliced
• 2 tsp Coconut sugar
• 2 cups Riced Cauliflower
• 1/4 cup sauteed chopped Cashew
• A handful of fresh Coriander

Method

1. Season the chicken with salt and 1/2 Tbsp of curry powder
2. Heat the ghee in a large fry pan. Add the onion and cook for 2 minutes or until browned.
3. Add chicken and cook for 5 minutes
4. Add minced garlic, fresh chilli and a further 1/2 Table spoon of curry powder
5. Add tomato puree, coconut cream, coconut sugar, bay leaves and Best Bones Chicken Broth and simmer on low for 20 minutes for the flavours to mature
6. In the final few minutes add the broccoli and capsicum. Season with salt and pepper and add fresh cream
7. Remove the bay leaves

Serve with cauliflower rice and sprinkle with chopped toasted cashew nuts and fresh coriander