Coconut Chicken Curry

Ingredients

• 150 g Chicken Thigh
• 20 oz Yellow Onion
• 2 cup Tomatoes
• 1 tbsp Fresh Parsley
• 7 tbsp Almond Powder
• 20 tbsp Coconut Oil
• 75 ml Coconut Milk
• 2.5 tsp Yellow Curry Powder
• 1/2 tsp Cumin Powder
• 1/4 tsp Salt and Pepper

Instructions

1. Remove the white fat from the chicken thighs and cut the chicken thighs into cubes.
2. Chop onion, cilantro and tomatoes and set aside.
3. Add the coconut oil to the pan, melt it and add the chicken and stir-fry for 8 to 10 minutes, you can see the chicken pieces turn white and brown around the edges.
4. Add chopped onion, half of the chopped parsley and continue to stir-fry for flavor.
5. Add chopped tomatoes, curry powder, cumin powder, and continue to stir-fry for 2 minutes on low heat.
6. Pour in the coconut milk and almond flour, add water to cover the ingredients.
7. Cook over high heat for 6 to 8 minutes until the soup thickens and sprinkle with additional chopped parsley

Storage and Meal Prep Tips