Curry Chicken

2 tablespoons olive oil or avocado oil

1 large onion, thinly sliced

4 garlic cloves

1 big orange bell pepper, cut into strips

1 pound organic skinless boneless chicken thighs, washed and cut into small strips

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon Herbamare 

1 tablespoon GF flour

Water (about 1 cup)

                                                                                  
 
- In a large frying pan, heat the oil on medium heat; add onion and garlic and sauté for 5 minutes.
- Add bell peppers, chicken, curry, paprika, and Herbamare and sauté for 10 minutes. Sprinkle flour over the meat and stir well and cook for 2 minutes.
- Add cold water and stir well. Bring to a simmer and cook for 10 minutes.
 

Serve over veggies or rice or quinoa.