TITLE

Intro

INGREDIENTS

500g chicken strips

1 tbs onion powder

1 tsp garlic powder

1 tsp ginger powder

2 tsp curry powder

1 tsp cumin

1 tsp coriander

1 can organic tomatoes

1/4 cup natural coconut yoghurt

2 tbs almond butter

1 tsp himalayan salt

2 tbs honey

METHOD

Add spices, tomatoes, coconut yoghurt, almond butter, salt, honey, and 1 cup of water into a blender and blitz until smooth.

Heat a large pan over medium-high heat and add 1 tbs coconut oil.

Brown chicken strips in the pan and then add the blended curry mixture.

Bring to a simmer and reduce heat to medium/low, cover the pan and cook for 10-12 minutes or until the chicken is cooked through.

While the curry is cooking, prepare some cauliflower rice and steamed veg to serve with.

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