In a Dutch oven, heat avocado oil and add thin cut chicken breast. Put lid on.
Now prep veggies: cut up onions, garlic, broccoli and carrots. When chicken cooked through, remove from Dutch oven and place on cutting board.
Add 1T avocado oil to ditch oven (scrape all the yummy chicken bits from bottom of pan-veggies will be more flavorful with chicken bits) and sauté veggies.
When veggies are tender, add chicken bouillon, curry paste, coconut milk and curry powder. Stir well. Shred or dice chicken and add back to veggies.
Simmer until chicken takes on flavor of broth. Uou can sauté butternut squash noodles while chicken and veggies simmer in another skillet if you want.
Serve and enjoy!!! I topped mine with red chili flakes and green onions.
Credit: Rachel Zamouski Wemple, Registered Dietitian, Certified Diabetes Educator, Consultant, Disease Manager
Inspired by Mollie Ray’ original recipe Chicken Curry in Crockpot