Name: Coconut Curry Chicken and Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon ghee (or unsalted butter (or avocado oil if dairy-free)); ¼ cup onion (diced (about 1 small)); 2 garlic (minced); 2 boneless skinless chicken thighs (cut into ¾-inch pieces); Sea Salt; ½ cup coconut milk (full-fat (or sour cream, if not dairy-sensitive, for a thicker sauce)); ½ cup chicken broth; 1 teaspoon ground cumin; 1 teaspoon paprika (smoked); 1 teaspoon ground turmeric; 1 teaspoon black pepper; 2 hard boiled eggs; 2 eggs (large); 4 ounces cream cheese; ¼ teaspoon Sea Salt; 1 tablespoon coconut oil (divided, for the pan); scallions (sliced for garnish); lime (quarters for serving)

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Coconut Curry Chicken and Pancakes

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