Low Carb Chicken Curry Stew

Ingredients

• 1 1/2 lbs Chicken Thighs, Boneless and Skinless
• 2 tbsp Curry Powder
• 1 tbsp Minced Garlic
• 1 head Cauliflower
• 1 Green Bell Peppers
• 14 oz Coconut Milk, Full Fat
• To Taste Salt and Pepper
• 1/4 cup Cilantro

Instructions

1. Cut the chicken into bite sized pieces and set aside.
2. Cut up the cauliflower and green pepper into small pieces.
3. In a large skillet, heat the coconut oil. Add the curry powder and garlic to the oil and cook for a couple minutes.
4. Add the chicken to the skillet. Salt and pepper to season. Saute the chicken for about 5 minutes. Stir continuously, making sure the chicken is cooked through. Remove from skillet and set aside.
5. Add the cauliflower and green pepper to the skillet and saute for a few minutes.
6. Add the coconut milk to the vegetables. Simmer for 10 minutes.
7. Add the chicken to the skillet and stir. If necessary add more salt and pepper to taste. Garnish with fresh cilantro and enjoy.