Coconut Curry Chicken with Cauliflower Rice
- 2 lb Chicken breast or thighs, boneless skinless
- Frozen organic cauliflower rice
- 1/4 cup fresh chopped Cilantro
- 3 cloves Garlic
- 2 tbsp Ginger
- 1 Red-bell-pepper, large
- 1 Yellow-onion, medium
- 1 can Coconut-milk, full-fat
- 1 can Coconut cream
- 2 tbsp fresh Lime-juice
- Sea-salt and freshly cracked pepper, fine
- 3 tbsp Olive or coconut oil
- 1 tsp ground cumin
- 1 tsp ground cayenne pepper
- ¼ cup ground curry powder
- 1 small can of tomato sauce or 2 fresh tomatoes blanched, peeled, and blended
- Optional: Fresh pea pods, water chestnuts, or other stir fry vegetable
Directions:
- Prep produce by chopping the onion, mincing the garlic, slicing the bell pepper, and if using fresh tomatoes, blanch, peel, and blend them.
- Chop chicken into bite-sized pieces.
- In a small mixing bowl, blend the dry spices.
- In a large skillet over medium heat, warm oil. Sauté onion, garlic cloves, and bell pepper (optional vegetables as well) for 5-7 minutes.
- Add chopped chicken to the skillet and season with mixed dry ingredients. Stir well to coat Chicken and sautéed vegetables with spices.
- Cook seasoned chicken for another 5-7 minutes or until thoroughly cooked.
- Pour in coconut milk, coconut cream, lime juice, and tomato sauce.
- Simmer for 10 minutes or until curry sauce thickens. (If the sauce is too thick you can add more coconut milk or water)
- Cook cauliflower rice per directions.
Serve over cauliflower rice and garnish with fresh cilantro