Creamy Chicken Curry with Coconut Milk and Cauliflower Rice
2 Chicken Breast
2 tbsps organic coconut oil
2 Yellow Onion (Chopped)
2 Garlic (cloves, minced)
2 tbsps Ginger (grated)
4 tbsps Tomato Paste
2 tsps Paprika
1 tbsp Curry Powder
2 tsps Garam Masala
1 tsp Sea Salt
1 tbsp Chili Powder
1/4 cup Water
1 cup Organic Coconut Milk (full fat)
1 head Cauliflower
1/2 Lime (juiced)
A handful of coriander to put on top
Cut the chicken into cubes and set aside.
Heat the coconut oil in a large skillet over medium heat. Sauté your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 minute or until fragrant.
Add diced chicken and stir until cooked through, about 5-7 minutes. Add in the water and loosen the paste.
Stir in coconut milk and reduce to simmer for about 5 minutes.
Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.
Squeeze lime juice on cauliflower rice and transfer into a bowl.
Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!
Vegan - Skip the chicken breast and replace with chickpeas, lentils or beans.
No Coconut Milk - Use full fat Greek yogurt instead.
No Cauliflower Rice - Serve over brown rice or quinoa instead.
More Veggies - Add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinach or chopped kale. Or serve it with a salad.
Storage - Refrigerate in an air-tight container for up to 2 - 3 days.