Chicken Vegetable Curry

2 chicken breasts, cut into bite-size pieces
3 Tbsp. coconut oil
½ c. onion
1 garlic clove, minced
2 Tbsp. Coconut Flour
½ c. coconut milk
1 cup vegetable or chicken broth
veggies of choice – carrots, celery, red and green bell peppers, broccoli, etc. cut into bite-size pieces
2 Tbsp curry powder
½ tsp. coriander
Bean Sprouts

Melt oil in large saucepan over medium heat. Add chicken and cook until almost done. Add onions and cook about 5 more minutes or until onions are translucent. Add garlic and cook for 3 more minutes. Stir in flour coating the chicken well and cook for 1 minute. Add liquids, spices and veggies then cook covered for 5 minutes or until vegetables are cooked as desired. Stir in bean sprouts and cook one minute more. Serve over Brown rice or Quinoa.