Chicken Curry over Cauliflower Rice

(gluten free, nut free, soy free)

Ingredients for Curry:

2 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

2 lb. boneless skinless chicken breasts, cut into 1" pieces

3 cloves garlic, minced

1 tbsp ground ginger

1 1/2 tsp. paprika

1 1/2 tsp. ground turmeric

1 1/2 tsp. ground coriander

1 tsp. ground cumin

1 (15-oz.) can of Rao’s Tomato Sauce

1 1/2 c. Organic Chicken Bone Broth

1/2 c. Organic Coconut Cream

1 tbsp red curry paste

1 can full fat coconut milk

1 tbsp ghee

Celtic Sea Salt salt

Freshly ground black pepper (to taste)

1 tbsp chopped cilantro

Ingredients for Cauliflower Rice

2 garlic cloves chopped

2 tbsp avocado oil

1 large bag of cauliflower rice

salt and pepper (to taste)

Prep: Marinate the chicken in coconut milk for 3 hours in a large bowl.

Directions:

In a large pot or dutch oven over medium heat. Add 2 tbsp of olive oil to the pot. Add onion and cook until soft and translucent, about 5 minutes. Add chicken and sear until no pink remains (throw away/toss the marinade coconut milk), about 5 minutes. Stir in garlic and ginger, cook for about 1 minute. Add spices and red curry paste and cook for about 1 minute. Add tomato sauce and bone broth and bring to a boil. Stir in coconut cream, and season with salt and pepper. Add 1 tbsp of ghee and mix in. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes.

While the curry is simmering, heat a cast iron skillet to medium heat. Add 2 tbsp of avocado oil to the pan. Once oil is hot, add garlic and then quickly add cauliflower rice. (You don’t want the garlic to burn). Season with salt and pepper. Cook until the rice looks golden brown and tender. Should take about 5 minutes.

To serve: add a scoop of cauliflower rice to a bowl. Then scoop to large portions of the curry over the rice. Garnish with chopped cilantro and enjoy!