Curry Chicken With Broccoli


2 Free range chicken breasts thawed

1 tbsp coconut oil

1 clove chopped fresh garlic

1 can of native forest coconut milk

1 tbsp butter

1/2 tsp tarragon, organic

1 tsp turmeric, organic

1 tsp ground ginger, organic

1 pinch Xanthan gum

sea salt, garlic powder, cayenne pepper, lemongrass (if available) and paprika 

 

6 cups cooked rice

4 cups steamed broccoli

 

Cut chicken into strips.  Saute chicken and chopped garlic in coconut oil at medium heat until fully cooked.  Add tomato paste, coconut milk, butter, and seasonings.  Bring to a simmer, then stir in xanthan gum and mix thoroughly to avoid clumping.  Lower heat and simmer for 10 minutes.  Drizzle over cooked rice and serve with steamed broccoli.  

 

Feeds a family of 3-4.

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