Spicy Coconut Chicken Curry

1 Tbsp. Olive Oil

1/2 C. Yellow Onion, Chopped

2 Garlic Cloves, Minced
1 Tsp. Coriander

1 Tsp. Cumin

1 Tsp. Ginger
1 Tsp. Dry Mustard
1/2 Tsp. Cayenne Pepper
1/2 Tsp. Salt
1 1/2 C. Chicken Broth
6 Oz. Tomato Paste

1 C. Coconut Milk

1 Tbsp. Hot Curry Powder

1/4 C. Coconut, Shredded

1 Chicken Breast, Cooked through and Cubed

1 C. Sliced Carrots

Cilantro for Garnish

In large pan, heat oil on med-high. Add onion and garlic, cook until onions begin to become translucent, about 5-8 minutes. Add coriander, cumin, ginger, mustard, cayenne, salt and chicken broth. Let cook until broth begins to bubble. Reduce heat to medium-low. Add tomato paste, coconut milk, curry powder, shredded coconut, chicken and carrots. Simmer for 10-15 minutes. Serve with rice and garnish with cilantro.