2 C diced, cooked chicken
2 C coconut milk
4 T ghee
2 large tomatoes, diced
3 T whole grain spelt flour
1 T curry powder
1 t chopped onion
1/2 C lemon juice
6 T chopped cilantro
sea salt
Melt ghee in large sauce pan. Add onion and cook until transluscent. Add flour and curry powder.
Cook for 5 minutes, stirring to coat. Pour in coconut milk and stir until it boils. Add chicken and heat until warmed. Add lemon juice when ready to serve. Garnish with cilantro and serve with brown rice, quinoa, or barley. Serves: 6
