This colorful dish is just as beautiful to the taste buds as it is to the eyes. This curry chicken is fantastic! The bold rich flavors of the curry are complemented perfectly by the coconut cilantro sauce- which is so good you WILL want to pour extra on your cauliflower rice.
4 cups cauliflower, riced
1 1/2 tablespoons olive oil
Sea salt and freshly ground black pepper
8 to 10 ounces boneless skinless chicken thighs
1 teaspoon turmeric
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 1/2 tablespoons ghee
3 ounces coconut kefir
2 large limes, zested and juiced
1 cup cilantro
Heat olive oil in a large skillet over medium high heat. Add riced cauliflower and season with and salt and pepper to taste. Cook for about 5 minutes, stirring occasionally, until cauliflower is tender. Place in a medium bowl, and set aside.
In a small bowl, combine all spices for chicken (turmeric through coriander) and then evenly season all sides of chicken with seasoning mixture. In the same skillet used for the rice, heat ghee over medium high heat. Add chicken to skillet and cook for 4 to 5 minutes per side or until chicken is cooked through, then remove from heat.
In a blender or food processor, combine all ingredients for coconut sauce, EXCEPT salt. Blend until fully combined, and season lightly with salt to taste.
Serve chicken on a bed of cauliflower rice with coconut sauce on top. Garnish with chopped cilantro (optional), 1/4 cup chopped cashews and include a serving of pickled ginger on the side.
Macros: Total Fat 29g - 37%; Total Carbohydrate 20.4g - 7%; Protein 37.5g
Nutrition information per serving: Calories 471, Total Fat 29g - 37%, Saturated Fat 9.8g - 49%, Cholesterol 126mg - 42%, Sodium 633mg - 28%, Total Carbohydrate 20.4g - 7%, Dietary Fiber 7.3g - 26%, Total Sugars 6g, Protein 37.5g, Vitamin D 0mcg - 0%, Calcium 93mg - 7%, Iron 4mg - 20%, Potassium 995mg - 21%
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