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Heat 1 tbsp coconut oil in a large pot over medium heat.
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Add onion and garlic and saute for 2-3 minutes.
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Add in the chicken and cook over medium heat for 6-7 minutes, or until no longer pink. Remove from the skillet and set aside.
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Add carrots and cook for 7-8 minutes to soften, then add the kale and saute for 2 minutes to wilt.
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Return the chicken to the skillet and pour in brother, harissa, tomato paste, coconut aminos, ginger, curry, and paprika. Let simmer for 5-10 minutes to thicken slightly, and then serve over cooked cauliflower rice!