Servings: 4

2 TB butter 2 TB butter
1 TB minced onion 1 TB minced onion
1 TB minced garlic or granulated garlic 1 TB minced garlic or granulated garlic
1/2 TB ground ginger ½ TB ground ginger
1/2 cup almond flour ½ cup almond flour
1 tsp ground turmeric 1 tsp ground turmeric
1 tsp curry powder 1 tsp curry powder
1/2 tsp chili powder ½ tsp chili powder
1/2 tbsp cumin ½ tbsp cumin
1 tsp ground allspice 1 tsp ground allspice
1/2 tsp ground cinnamon ½ tsp ground cinnamon
1/2 teaspoon salt ½ teaspoon salt
1 1/2 cups chicken broth 1 ½ cups chicken broth
2 TB tomato paste 2 TB tomato paste
2 cups chopped or shredded rotisserie chicken (or cooked chicken breast) 2 cups chopped or shredded rotisserie chicken (or cooked chicken breast)
1/2 cup half & half (or coconut milk, hwc etc) ½ cup half & half (or coconut milk, hwc etc)

Mix spices together in a small dish and set aside
Melt the butter in cast iron or large deep skillet over medium heat.
Add the spices and almond flour, mix well and stir for 1 to 2 minutes
Stir in the broth and tomato paste. Bring up to a low simmer for 2 minutes
Add the chicken until warm throughout, mixing occasionally, about 2 minutes.
Turn off the heat and stir in the half & half .

Can use garam masala spice mix in place of cumin & allspice  Can use garam masala spice mix in place of cumin & allspice