Creamy Chicken Curry

An easy low carb curry recipe for non-fasting days from Dr Kellyann’s book

Creamy Chicken Curry Ingredients:

• 2 sweet potatoes or yams, peeled and cut into 2″ cubes
• 1 pound boneless, skinless chicken breasts
• 1 can (14.5) ounces diced tomatoes
• 1/4 cup tomato paste
• 2 teaspoons Spear & Arrow Bone Broth and 100 ml of water
• 1 sweet onion, finely chopped
• 2 red or yellow bell peppers, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons chilli powder
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 3/4 teaspoon Celtic or pink Himalayan salt
• 1/8 teaspoon ground black pepper
• 2/3 cup full-fat canned coconut milk

Creamy Chicken Curry Cooking Method:

1. In a slow cooker, combine the sweet potatoes or yams, chicken, tomatoes, tomato paste, broth, onion, bell peppers, garlic, chilli powder, cumin, curry powder, salt, and black pepper.
2. Cook on low for 6 hours or on high for 4 hours.
3. Before serving, shred the chicken with a fork, stir in the coconut milk, and warm through.