Gluten Free Turmeric Coconut Chicken Curry

Gluten-Free Turmeric Coconut Chicken Curry. An aromatic curry sauce is made with unsweetened coconut milk, turmeric, cinnamon, ginger, honey, and raisins. It is a perfect recipe for those following the Autoimmune Protocol (AIP)  or Paleo diets.

Ingredients 

• 2 chicken breasts
• 1 can of unsweetened coconut milk
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 cup of raisins or chopped dates
• 2 hard-boiled eggs
• fresh chopped coriander, rinsed
• 1 tablespoon coconut oil or olive oil
• salt to taste

Instructions 

1. Boil the two eggs for 13 minutes. Cool in a bowl of ice water in the refrigerator.
2. Cut chicken breasts into bite-sized pieces.
3. Salt chicken to taste.
4. Add 1 tbsp of coconut oil or olive oil in a large pan.
5. Over medium/high heat, saute chicken pieces until they are golden brown.
6. Add the can of coconut milk to the pan and stir.
7. Add the honey to the coconut milk mixture and stir.
8. Add the spices and raisins to the coconut mixture and stir to combine ingredients.
9. Bring to a boil. Then lower to a simmer. Stir occasionally until coconut milk sauce thickens.
10. Peel and chop hard boiled eggs.
11. Serve chicken over cauliflower rice and garnish with the chopped hard-boiled egg and fresh chopped corander.
12. Enjoy!