Chicken Curry

4 servings

An extremely simple chicken curry recipe.  Serve with Roast Cauliflower,  Smashed Cauliflower, or just microwaved cauliflower mashed up with a fork.  This could also be a filling for paleo crepes.  If you have a non paleo eater in your house this is delicious with couscous.

chicken breasts (about 1 lb), cut in bite-size pieces and lightly salted
1 T coconut oil
1 lb carrots, sliced thin
1/2 cup sliced onion (optional)
1 can whole coconut milk
2 tsp curry (up to 1 T if you like it spicy)
1/4 cup golden raisins

Heat coconut oil in skillet on medium heat.  Add chicken; toss until browned on all sides.  Push chicken to side; add carrots and onions.  Cook until slightly softened.  Add coconut milk, raisins, and curry.  Cover and reduce to low simmer.  Let cook for 15 minutes, or until carrots are soft and chicken is done.