1 tablespoons coconut oil
1/4 cup onion, chopped
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
1 1/2 tablespoons curry powder
1 teaspoon Celtic salt
1/2 teaspoon fresh ground pepper
1 whole chicken, skinned and cut into serving pieces
1 13-ounce can coconut milk
3/4 cup purified water
1/4 cup fresh cilantro, finely chopped
1/4 cup green chile, finely chopped
1 pinch stevia
2 tablespoons chives, thinly sliced (optional)
sour cream (optional)

Melt coconut oil in a large pot on medium heat.  Add onions and stir-fry until tender.  Add garlic and ginger and cook until onions are lightly brown.  Add curry powder, salt and pepper, while stirring continuously.  Add chicken pieces and stir for three minutes.  Cover and cook for 20 minutes, lifting lid occasionally to stir mixture.  Stir in coconut milk and water.  Cover and cook until tender.  Add fresh cilantro, chile, stevia and cook for two more minutes.  Garnish with sour cream and chives (optional).
Serves 4

Carbs per recipe: 23
Carbs per serving: 6