Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: process the garlic, onion, ginger and 2 pinches of salt to a paste with a blender. mix the paste with curry powder and a tablespoon of water. in a saucepan over medium heat, fry mixture until fragrant. add chicken and coconut milk, and bring to a low boil. add potatoes, cinnamon stick and green chilli, and allow to cook over low heat, stirring occasionally until chicken and potatoes are cooked. serve the curry hot with steam polished rice or dip with white bread.

Target recipe: for dressing: combine dressing ingredients, whisk until blended, set aside. for salad: combine all ingredients in bowl, set aside. for chicken mixture: heat skillet over medium-high heat, spray with non-stick cooking spray. add chicken to skillet in a single layer, cook without stirring for 2 minutes or until chicken starts to brown. stir-fry 2-3 minutes or until chicken is no longer pink, remove from heat. add cilantro and 1/4 cup of the dressing, toss to coat. to serve, toss salad with remaining dressing, top with chicken mixture and almonds and serve immediately. (chicken mixture may also be served over rice instead of as a salad.).