1 tablespoon Coconut Oil (I'm using Melrose at the moment)
1 pot Tomato Paste
2 Onions (I used one white, one brown), diced
1 Handful of raw Cashew Nuts, roughly chopped
2 Cloves Garlic, crushed
1.5 Teaspoons Grated Ginger
1 Tablespoon Curry Powder
Salt (I’m using Pink Himalayan Sea Salt)
Half Teaspoon of each Cumin, Cinnamon, Cayenne Pepper, Paprika
Instructions
I browned the chicken in the coconut oil in the casserole dish; then put it to one side.
I sautéed the onions until soft on a medium heat, and then added in the garlic, zucchini, mushrooms, coconut milk and tomato paste.
I mashed up the avocados and stirred them in. I then added the chicken, spices, seasoning and cashew nuts and left it to simmer on a medium heat for 20 minutes.
Recipe by The Paleo Network at https://paleo.com.au/avocado-chicken-cashew-curry/