INGREDIENTS

Cinnamon Masala Spice Blend
  3 dried red chilis
  4 whole cloves
  5 cardamom pods
  4 pieces of cinnamon bark or 4 small cinnamon sticks
  2 teaspoons coriander seeds
  1 teaspoon poppyseeds

Curry
  2 yellow onions, sliced thin
  1 tablespoon coconut oil
  2 cloves fresh garlic, minced
  1 teaspoon minced fresh ginger
  3 skinless, boneless chicken breasts, cubed
  2 cups homemade coconut milk
  ¼ teaspoon sea salt
  10 raw cashews, ground or 1½ tablespoons almond flour

Toppings
  Chopped fresh mint, to taste
  Chopped or whole, raw cashews


INSTRUCTIONS

1. Add masala ingredients to a cast iron pan. Toast on medium-high for 4-5 minutes, rotating frequently. When aroma begins to release, remove from the pan and allow to cool before grinding in your spice grinder or coffee grinder. Set aside.
2. In the same cast iron, add onions, oil, garlic and ginger. Saute on medium-high heat for 5 minutes.
3. Add chicken and cook 2-3 minutes per side.
4. Add coconut milk, salt and masala mixture. Bring to a boil, reduce heat to low, and cook for 10 minutes, rotating every couple of minutes.
5. When 1 minute is left on the timer, stir in the ground cashews to help thicken up the curry.
6. Serve immediately, on a bed of cauliflower rice and top with extra cashews and fresh mint. The fresh mint is SO nice in this. I highly recommend not skipping out on it.