Ingredients
- 3 Tbsp curry powder
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp swerve
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 5 Tbsp avocado oil
- 2 lb boneless chicken breast cut into cubes
- 2 Tbsp lemon juice
- 2 1/2 cup crushed tomatoes
- 3 1/2 cup half 'n half
- 3 garlic cloves minced
Flour Mix
- 1 cup almond flour
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp Pink Himalayan Salt
Instructions
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Put some oil on the bottom of a pot on high flame.
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Mix the flour mix ingredients together well.
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Coat the chicken in the flour mix and then fry in the oil on high flame until brown all around.
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Take chicken out of the pot and put into a bowl.
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Lower to medium flame and cook garlic cloves until fragrant.
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Pour in the cayenne pepper, salt, pepper, crushed tomatoes, half n' half and curry.
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Mix in well and raise flame to a boil.
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Put the chicken into the mix in the pot and mix in well. Then lower heat to a simmer.
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Put the lid on the pot and cook on simmer for about another 1 hour, stirring every once in a while.
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Should be ready after an hour when soft. Serve with zoodles.
Recipe Notes
