Easy Chicken Curry (dairy- and gluten-free)

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1 ¹⁄₂		pds boneless skinless chicken thighs or breasts excess fat trimmed away
2	Tbl	coconut oil
2	tsp	yellow curry powder make sure it's fresh
1	clove	garlic minced
¹⁄₂	c	chicken stock or broth
1		15 oz can cannellini (white) beans drained
¹⁄₂	can	coconut milk regular or light - you need about 7 oz.
1		10 oz bag frozen peas and carrots
		brown rice for serving
1		lime (optional) cut into wedges

Preheat a skillet with the coconut oil over medium-high heat.

Generously salt and pepper both sides of chicken (sea salt if you have it), then sprinkle with the curry powder.

Add chicken to skillet and brown 5-6 minutes on both sides.

Once browned, scoot chicken to sides of skillet, add garlic and saute for one minute.

Add chicken stock, beans and coconut milk.

Stir chicken into the sauce, bring to a boil, cover and simmer until chicken is cooked through.

Add 2-3 handfuls of frozen peas and carrots (or the whole bag if you want), heat through.

Check seasonings—usually needs extra salt at the end.

Serve, in bowls, over rice, with a squeeze of lime if desired.

Preheat a skillet with the coconut oil over medium-high heat.
Generously salt and pepper both sides of chicken (sea salt if you have it), then sprinkle with the curry powder.
Add chicken to skillet and brown 5-6 minutes on both sides.
Once browned, scoot chicken to sides of skillet, add garlic and saute for one minute.
Add chicken stock, beans and coconut milk.
Stir chicken into the sauce, bring to a boil, cover and simmer until chicken is cooked through.
Add 2-3 handfuls of frozen peas and carrots (or the whole bag if you want), heat through.
Check seasonings—usually needs extra salt at the end.
Serve, in bowls, over rice, with a squeeze of lime if desired.

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