Coconut Curry Chicken Sandwiches - cooking recipe

Ingredients

10 chicken strips
1/3 cup coconut cream
2 teaspoons curry powder
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1 teaspoon salt
2 egg yolks
3 hard-boiled eggs
6 slices low-carb bread or 6 slices regular whole wheat bread

Preparation

Place all of your ingredients in a crock pot, except for the bread and the boiled eggs, and stir together.
Turn to low and let cook for 5-6 hours.
Shred the chicken on a cutting board, meanwhile, toast the bread.
Layer one egg worth on slices on one piece on bread, layer the other eggs on the other bread pieces.
Top with the desired amount of chicken and the other slices of bread.
This chicken can also be served over rice for an Asian twist.