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
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