Chicken Curry


1 onion, sliced

2 TBSP roasted garlic

2 tsp ginger

2 TBSP curry powder

1/2 tsp cinnamon

1 tsp cumin

4 chicken breast, cut into bite size pieces

1 C coconut water

1/2 C water

1/2 C greek yogurt

lemon, for the juice

1. Heat EVOO in pan and sautee onions until soft. Add herbs and spices. Stir

2. Add chicken cook on all sides for 2 minutes

3. Add wet ingredients, stir. Let simmer for about 20 minutes, until chicken is cooked through

Serve with whole grain couscous, brown rice, or Quinoa