2 cloves minced garlic (or more to taste, add at the very end for maximum nutrition)
Throw your fat into the skillet (I use a cast iron skillet like this one) as it’s the healthiest with no toxins or chemicals) and warm the skillet to medium heat.
Add the onions and saute until golden brown.
Add the chicken, chicken stock and all the spices – this is my husband’s secret trick to making very flavorful dishes. When the spices are sauteed with the meat, the flavor is much richer. (I like to cook my meat in broth and slowly on medium heat – makes it much more tender and it’s much healthier, preserving the nutrients of the meat).
Add the rest of the veggies and coconut milk and arrowroot powder.
Cover with a lid and let the steam cook all the ingredients, lifting the lid several times to stir the food so it is cooked evenly. If you find it’s too juicy, take the lid off so the juice can evaporate, and/or add more arrowroot powder. During that time, add in your garlic. Done!