Paleo Indian Chicken Chili

4 servings

Prep time: 10 minutes

Cook time: 30 minutes

Total: 40 minutes

Recipe:

4 Nature Raised Farms

Boneless, Skinless Chicken Breasts, large dice

2 tablespoons coconut oil

1/2 cup diced onion

2 tablespoons minced garlic

2 tablespoons minced ginger

1 cup heavy cream

1 can of evaporated milk

2 tablespoons red curry powder

2 tablespoons hot madras curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1 teaspoon kosher salt

1 cup baby carrots

1 cup diced red bell peppers

2 tablespoons arrowroot powder

Directions:

1. In a medium pot, heat oil over medium-high heat. Saute onions, garlic, and ginger for 2-3 minutes. Stir in chicken and let sear on all sides for 5-7 minutes. Until chicken starts browning. Keep in mind that the chicken will not be cooked during this step.

2. Deglaze the pot with heavy cream and evaporated milk. Do this step step by scraping the bottom of food particles for added flavor.

3. Mix in the seasonings, red curry, hot madras curry, turmeric, cumin, coriander, and salt.

4. Add in the carrots and peppers and bring chili to a boil. Reduce heat, cover and simmer for 20 minutes, stir it every few minutes. Mix arrowroot powder with 2 tablespoons of cold water and stir into chili until thickening begins.

5. Enjoy!

This is one of the best curry's I ever had.

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