An easy low carb curry recipe for non-fasting days from Dr Kellyann’s book
Ingredients:
- 2 sweet potatoes or yams, peeled and cut into 2″ cubes
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5) ounces diced tomatoes
- 1/4 cup tomato paste
- 2 teaspoons Spear & Arrow Bone Broth and 100 ml of water
- 1 sweet onion, finely chopped
- 2 red or yellow bell peppers, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons chilli powder
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 3/4 teaspoon Celtic or pink Himalayan salt
- 1/8 teaspoon ground black pepper
- 2/3 cup full-fat canned coconut milk
Method:
- In a slow cooker, combine the sweet potatoes or yams, chicken, tomatoes, tomato paste, broth, onion, bell peppers, garlic, chilli powder, cumin, curry powder, salt, and black pepper.
- Cook on low for 6 hours or on high for 4 hours.
- Before serving, shred the chicken with a fork, stir in the coconut milk, and warm through.
