1 pound chicken breast or thighs, cut into bite size pieces
1 medium onion, peeled, rough chopped
1 small yellow pepper, seeded, cut roughly the size of the onion
1 Tablespoon ginger paste
1 Tablespoon garlic paste
some oil for saute in
1 teaspoon cardamom, ground
1/2 teaspoon cloves, ground
1 Tablespoon cinnamon, ground
2 Tablespoons, heaping Almond flour
1 13 1/2 oz can coconut milk
1 1/2 teaspoons turmeric
1 Tablespoon + 1 teaspoon red pepper flakes ( adjust to your own taste)
2 teaspoons salt
2 teaspoons coriander,
1 can coconut cream
Cut chicken and set aside
in a medium sized pot heat oil, add onions. cook for a few minutes, until they start to soften, add peppers, soften those and add garlic and ginger. cook for a couple of minutes, stirring. Add cardamom, cloves, cinnamon, and almond flour. allow to cook for 2 or 3 minutes. Add chicken. brown the chicken. This is going to be a bit tough to stir. but let the chicken cook a bit. Add the coconut milk, turmeric, red pepper flakes, salt and coriander and coconut cream. turn heat to low and allow to reduce to thicken. serve over riced cauliflower or traditional rice.
* you can add the amount of seasoning you like.