10 raw cashews, ground or 1½ tablespoons almond flour
Toppings
Chopped fresh mint, to taste
Chopped or whole, raw cashews
Instructions
Add masala ingredients to a cast iron pan. Toast on medium-high for 4-5 minutes, rotating frequently. When aroma begins to release, remove from the pan and allow to cool before grinding in your spice grinder or coffee grinder. Set aside.
In the same cast iron, add onions, oil, garlic and ginger. Saute on medium-high heat for 5 minutes.
Add chicken and cook 2-3 minutes per side.
Add coconut milk, salt and masala mixture. Bring to a boil, reduce heat to low, and cook for 10 minutes, rotating every couple of minutes.
When 1 minute is left on the timer, stir in the ground cashews to help thicken up the curry.
Serve immediately, on a bed of cauliflower rice and top with extra cashews and fresh mint. The fresh mint is SO nice in this. I highly recommend not skipping out on it.
Notes
Spice blend: if you do not have the spices listed, or a grinder, feel free to use 2 tablespoons of garam masala mixture in place of the cinnamon masala.
Vegan option: I bet that this curry would be phenomenal with chickpeas instead of chicken. Simply use 4 cups cooked chickpeas in place of chicken in this recipe.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/10/paleo-coconut-chicken-curry/