Chicken & Vegetable Curry
This is one of my favorite dishes that Lisa fixes for dinner. The great thing is that the sauce can be applied to such a broad spectrum of veggies & meat. We’ve done with meat & veggies and even just veggies. Your family will enjoy this tasty meal!

1/2 pound boneless chicken, cut into bite size pieces
8 cups veggies, choped (zucchini, yellow squash, carrots, snow peas, broccoli, green beans, cauliflower, etc)
1 T. Coconut Oil
2 Cloves garlic, minced
1 t. fresh ginger, minced (or 1/4 t. dried)
1 T. Braggs liquid aminos (soy sauce alternative)
1 t. cumin
1 t. turmeric
1/2 t. coriander
1/4 t. nutmeg
1/4 t cayenne
Salt to taste
1 Cup coconut milk

Heat oil in skillet in medium/high heat. Add chicken & saute until cooked through (about 5 minutes). Add garlic, ginger, & vegetables (saute 5 minutes). Add aminos & spiced. Continue to cook until vegetables are cooked but still firm. Stir in coconut milk and bring to a simmer. Serve with rice.