Chicken Almond Curry

Directions

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   1.
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   Heat the oil in a large Dutch oven over medium heat.
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   Add the onions and garlic and saute until the onions are translucent, stirring occasionally, about 3 minutes.
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   2.
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   Mix in the curry powder, ginger, sea salt, cumin, and cayenne, stirring constantly so that the spices dont stick to the bottom of the pan, about 2 minutes.
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   3.
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   Add the chicken and tomato puree, toss to coat.
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   4.
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   Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 1 hour or until the chicken is tender and cooked through.
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    5.
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    When the chicken is finished, stir in the almond milk and coconut flour.
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    6.
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    Simmer the curry, uncovered for about 5 minutes, or until the sauce thickens.
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    7.
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    Transfer to a serving platter and garnish with chopped fresh herbs.