This quick and easy recipe will get you a lovely sauce under 40 minutes or less. It can also be made with a slow electric cooker. You can also have alternatives when it comes to the vegetables, even the meat.

This sauce can be enjoyed with rice, flat bread, yam, plantain etc. Perfect addition to a carb meal.

Ingredients

• 2 to 3 tablespoons coconut oil 
• 1 large white onion, diced small
• 2 Bell peppers (each Red, yellow and green diced)
• ½ cup of green peas
• 1 pound boneless skinless chicken breast, diced into bite-sized pieces (optional; can be replaced with mushrooms for vegan version) 
• 1 cloves garlic, finely minced or pressed
• one can of full fat coconut milk
• 2 cups shredded carrots
• 1 tablespoon of Curry
• ½ teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
• 1 tablespoon of butter
• 2 tablespoon of flour
• Chicken stock seasoning

Directions

1. To a large skillet, add the oil, half the garlic, onion, and sauté over medium-high heat until the onion begins to soften about 3 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Add the diced bell peppers. Cook for 2 minutes
3. In a small sauce pan, melt the butter in it and add the remaining garlic. When it starts to boil add the flour and whisk continuously until it almost turns brown. Add the coconut milk and cook for about 5 minutes. Keep stirring intervally to make sure it’s well mixed. 
4. Back to the big sauce pan, Add the carrots,  curry, salt, seasonings,pepper, and stir to combine. Turn in the coconut milk from the other pan. Reduce the heat to medium, and allow mixture to gently boil for about 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly. If it’s too thick, add half a cup of water till you get your desired thickness.
5. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.