Coconut Curry Chicken and Cauliflower Rice

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Coconut Curry Chicken and Cauliflower Rice

Author: Katie Brown

Ingredients

• 1 package Cauliflower Rice (frozen or fresh or cauliflower head)
• 2 tbsp Grass-Fed Butter/Ghee/Olive Oil
• 1/2 cup Sweet Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Tomato Paste (or 2 tbsp Tomato Sauce)
• 1 cup Coconut Milk (full fat recommended)
• 2/3 cup Chicken Broth
• 1/2 cup Frozen Peas (+ handful of carrots, if desired)
• 1 1/2 tbsp Curry Powder
• 1 tbsp Chili Powder (only if desired, for spice)
• 1 cup shredded Chicken (I used rotisserie chicken)
• salt and pepper, to taste

Instructions

1. Let cauliflower thaw a little if frozen
2. Heat up butter/oil in a pan and add in cauliflower and let cook through
3. Heat up butter/oil in another pan in med/high heat
4. Add in onion and garlic until fragrant/translucent
5. Stir in curry powder, salt, and pepper
6. Add all liquids to the pan to deglaze and combine together
7. Stir in peas and carrots and let the mixture come to a bubble
8. Turn down heat to low/med and let simmer for a few minutes
9. Then if to thick, add more liquid and let simmer again to soak up the flavors
10. Remove from heat, let rest, and top with desired toppings!