Creamy Chicken Curry with Coconut Milk and Cauliflower Rice

Ingredients:

• 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

Directions

1. Cut the chicken into cubes and set aside.

2. 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.

3. Add diced chicken and stir until cooked through, about 5-7 minutes. Add in the water and loosen the paste.

4. Stir in coconut milk and reduce to simmer for about 5 minutes.

5. Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.

6. Squeeze lime juice on cauliflower rice and transfer into a bowl.

7. Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!

Suggestions:

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.