• First, cut up chicken. 
  2 lbs chicken breast
• Next, use a microplane to grate ginger and garlic.
  1 clove garlic minced, 1/2 tsp fresh grated ginger
• Fry chicken onions, garlic, carrots, peppers with aminos and salt in sesame oil in a wok.
  1 cup chopped bell peppers, 1 cup chopped onions, 1/2 cup chopped carrots, 1 1/2 tbsp coconut aminos, 1/2 tsp salt, 1/2 tsp sesame oil
• Finally, while the chicken is cooking make the curry roux.

Curry Roux

• Heat up avocado oil in a pan then add the tapioca flour and make a roux.
  4 tbsp tapioca flour, 4 tbsp avocado oil
• Once the roux is blended add seasoning and heat approximately 1 minute.  
  1 tbsp curry powder, 1 tbsp Garam Masala, 1 tsp cumin, 1/2 tsp black pepper, 1/2 tsp coriander
• Add chicken stock and coconut milk stirring constantly until it thickens.
  4 cups chicken stock, 1/2 cup full-fat canned coconut milk
• Pour onto chicken and vegetables.
• Stir until combined. Serve with cauliflower rice. Serves 4
• Serve with cauliflower rice. Serves 4

Notes

• Needless to say, I take some of the thick coconut milk and add a little of the coconut water until I get the consistency of whipping cream.