Chicken Curry

• 1 whole chicken cut into 6-8 pieces
• 3 Tablespoons of Virgin Coconut oil
• 2 Tablespoons of organic coconut flour
• 1/2 teaspoon fine Himalayan salt
• 1/4 teaspoon black pepper
• 1 Tablespoon chopped fresh ginger root
• 1/4 cup chopped onion
• 4 cloves garlic
• 1 Tablespoon curry powder
• 2 cups chicken stock (you can use the neck and carcass to make this)
• 1/4 cup water

Procedure:

In a frying pan sauté garlic, onion, ginger, with coconut oil. Add the cut-up chicken, slightly brown the chicken. Add chicken stock, simmer for 15 minutes. Add salt, black pepper and curry powder. Cover the pan. Continue cooking for another 5 minutes. Dissolve coconut flour in 1/4 cup of water. Stir it into the pan. Continue cooking for another 5 minutes.

Serve over Bhutanese Red Rice.