1/2 teaspoon of chili powder (or add as desired to your spice taste)
1 teaspoon of ground cinnamon (Sauté for another 2 minutes)
9-10 chopped carrots into the pot and mix it with the onion and ginger
1 1/2 cup of coconut milk
1/2 tablespoon of coconut oil
1 orange (squeeze the juice from it)
Chop one onion and saute on the pan until it turns light brown. Than add half of the ginger. Add coconut milk and orange juice (from squeezed orange). Cover with lid and bring to boil. Don’t over boil it. When the coconut milk starts to boil, reduce the heat to minimum and slowly cook until the carrots are soft. While the carrots are cooking, chop the meat: Add coconut oil to the pan and cook the chicken on medium heat until it’s cooked. When the carrots are soft take the pot off the heat and let it cool off for a few minutes. Put it in your food processor to make carrot puree. Mix the chicken into the carrot puree; add salt and pepper to taste.