Chicken Almond Curry

• Extra-virgin Olive Oil As Needed
• 1- 1/2 whole Yellow Onions, Chopped Finely
• 2 cloves Garlic, Minced
• 3 Tablespoons Curry Powder
• 1 teaspoon Ground Ginger
• 2 teaspoons Fine Sea Salt
• 1 teaspoon Ground Cumin
• 1 pinch Cayenne Pepper
• 6 pieces Boneless, Skinless Chicken Thighs
• 15 ounces, fluid Canned No-salt-added Tomato Puree
• 1 cup Unsweetened Plain Almond Milk
• 1 Tablespoon Coconut Flour
• Fresh Herbs Such As Parsley And Cilantro, Chopped, For Garnish (optional)

1. 1.
2. Heat the oil in a large Dutch oven over medium heat.
3. Add the onions and garlic and saute until the onions are translucent, stirring occasionally, about 3 minutes.
4. 2.
5. Mix in the curry powder, ginger, sea salt, cumin, and cayenne, stirring constantly so that the spices dont stick to the bottom of the pan, about 2 minutes.
6. 3.
7. Add the chicken and tomato puree, toss to coat.
8. 4.
9. Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 1 hour or until the chicken is tender and cooked through.
10. 5.
11. When the chicken is finished, stir in the almond milk and coconut flour.
12. 6.
13. Simmer the curry, uncovered for about 5 minutes, or until the sauce thickens.
14. 7.
15. Transfer to a serving platter and garnish with chopped fresh herbs.

extravirgin olive oil, yellow onions, garlic, curry, ground ginger, salt, ground cumin, cayenne pepper, chicken, nosalt, milk, coconut flour, fresh herbs

Taken from tastykitchen.com/recipes/main-courses/chicken-almond-curry/ (may not work)