In a skillet-or if use your pressure cooker, set it to sauté- over medium heat, add the ghee and the chicken. Cook for a minute or two.
Add all of the seasonings to the skillet. Stir and cook for a couple minutes.
Add the fresh garlic and ginger if you aren't using powdered.
Stir. Transfer seasoned chicken to your crockpot. Add canned tomatoes and the coconut milk. If your coconut milk separated like with a thick cream and liquid, it's fine. Place the lid on and cook on low for 4-5 hours. Or high for 2-3 hours.
When it's finished cooking, stir.
Make the flatbread. Beat eggs in a medium to small bowl.
Add the baking powder and whisk.
Add the Greek yogurt and whisk again.
Add the salt for a final whisk.
Mix together the almond flour and shredded mozzarella.
Add the liquid to the dry. Mix well.
Knead for a few minutes.
Shape into a small log.
Divide into 5 equal pieces. Make into small balls on parchment paper.
Roll into flatbread pieces.
Bake at 400 for 12-15 minutes.
Serve hot curry in a bowl topped with chopped cilantro. With a piece of the low carb flatbread.