Ingredients
- 4 cloves garlic, peeled
- 2 inch cube of ginger (about 30 grams), roughly chopped
- 1 small red onion, peeled, quartered
- 1 2 inch piece of fresh tumeric
- 1 Tablespoon olive oil
- 1 Tablespoons butter
- 4 small boneless skinless chicken breasts, cut into small bites
- 1 can coconut milk, not shaken
- 2 tbsp coconut flour + 3/4 can of water
- 1 can of baby corn cobs, cut in small pieces
- 1 1/2 cup cauliflower small florets
- 4 small sweet bell peppers, sliced
- 5 baby bella mushrooms, sliced
- 3 small carrots, peeled and sliced thin
- 2 stacks celery, sliced thin
- For the spice blend
- 1/2 teaspoon ground pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground tumeric
- 2 teaspoon salt
- Cooked brown Jasmine Rice
Preparation
Step 1
Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
In large pan with a lid, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
Open the can of coconut milk and remove the cream from the top using a soup spoon. Pour the coconut milk in the pan and add the coconut flour and the extra water. simmer for 5 minutes with lid on. Add the chicken and with both cans, it should just barely cover the chicken and cook over medium heat 2 minutes covered. Add all the vegies and cook for 5 minutes over low heat covered. Stir a few times. Add the coconut cream and cook for another minute. Vegies will be crisp tender.
Serve over Brown Jasmine Rice