i adapted it from this: http://allrecipes.co...h-coconut-milk/

Ingredients

1 teaspoon ground cumin

1 teaspoon ground cayenne pepper (less if you don't want spicy)

1 teaspoon ground coriander

2 chicken breasts, halved

salt & pepper to taste.. for me this was 1/4 teaspoon of both salt & pepper

1 onion, chopped

1 tablespoon minced fresh (or in my case, grated frozen) ginger

2 jalapenos (remove the seeds and veins in them if you want them to be less spicy)

1/4 cup bell pepper (i used red)

2 cloves garlic (or in my case like 4 cloves.. lol)

3 tomatoes, seeded & chopped (i left the seeds in.. you can use canned tomatoes if you want, but i don't like the tinny taste they have.)

12 oz almond milk

2 oz coconut milk

parsley, for garnish..

Directions

In a large ziploc bag, mix salt & pepper, as well as the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bag & make sure that it is coated as possible on all sides with the spice mixture.

Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook until no longer pink and juices run clear. Remove from heat and set aside.

Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, peppers, and garlic until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the almond/coconut milk. pour mixture over the chicken & let simmer until sauce thickens.

Garnish with the parsley & enjoy.

you can freeze the excess & eat it again at a later date. low carb, lots of Protein & some veggies!

mom & i just had some for dinner & she said she wants me to make it again. lol

gonna whip up some avocado chocolate pudding for dessert. http://penniesonapla...colate-pudding/ (i use swerve instead of sugar & almond milk instead of milk)

This sound fabulous!!! Thanks for sharing.