Coconut Chicken and Cauliflower Rice Curry
Ingredients:
1 package frozen or fresh Cauliflower Rice (or cauliflower head to make into rice)
1-2 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) — or can omit, just gives a less earthy flavor
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 use rotisserie chicken)
salt and pepper, to taste
Directions:
Let cauliflower thaw a little
Heat up butter/oil in a pan and add in cauliflower and let cook through
Heat up butter/oil in another pan in med/high heat
Add in onion and garlic until fragrant/translucent
Stir in curry powder, salt, and pepper
Add all liquids to the pan to deglaze and combine together
Stir in peas and carrots and let the mixture come to a bubble
Turn down heat to low/med and let simmer for a few minutes
Then if to thick, add more liquid and let simmer again to soak up the flavors
Remove from heat, let rest, and top with desired toppings!