Easy Indian Curry Chicken

Heat oil In a heavy bottom pot over medium high heat. Add onion pieces and fry until golden brown.

Add curry and bloom spices for 1 minute. Add chicken and season with salt.

Add coconut milk, ginger and garlic. Reduce heat to medium low and continue to stir until chicken is cooked through, about 10 minutes.

Serve with fresh cilantro leaves and cauliflower rice.

Nutrition for each serving (about 1 1/4 cup): 418 Calories, 31g fat, 24g sat fat, 10g carbs, 1g fiber, 30g protein
9 Freestyle Points; 9 Net Carbs (not including cauliflower rice)

Notes:
• This is a mild Indian curry, but it is easy to add as much spice as you like with the addition of spicy red chili pepper.
• You can lighten this recipe by using lite coconut milk, but the curry will not be as thick.