Cinematic Indian Paleo Chicken Curry & Cauliflower Rice Bowl

Allergens

None

Ingredients

• 8 oz boneless, skinless chicken breasts
• 1 medium cauliflower head (for rice)
• 1 cup unsweetened coconut milk
• 2 tablespoons ghee or coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece fresh ginger, grated
• 1 tablespoon curry powder (preferably homemade)
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Begin by preparing the cauliflower rice. Cut the head of cauliflower into florets, place them in a food processor, and pulse until they resemble rice grains. Set aside.
2. In a large skillet or wok, heat ghee or coconut oil over medium heat. Add chopped onions and sauté until translucent.
3. Stir in garlic and ginger, cooking for an additional 1 2 minutes.
4. Next, add curry powder, turmeric, paprika, salt, and black pepper. Mix well to coat the onion mixture with spices.
5. Add the chicken breasts and cook until browned on all sides. Pour in unsweetened coconut milk and let it simmer for 10 12 minutes or until the chicken is fully cooked.
6. Meanwhile, cook the cauliflower rice according to package instructions or by steaming it until tender.
7. Once the chicken is fully cooked, remove from heat and shred using two forks. Combine with the curry sauce and allow it to rest for 5 minutes before serving.
8. To plate, scoop cauliflower rice into two bowls and top with the Paleo Chicken Curry. Garnish with fresh cilantro and enjoy!

Chef’s Insight

Using homemade curry powder adds an extra layer of flavor and authenticity to this dish.

Notes

This dish is a great option for those following the Paleo diet or looking for gluten-free and dairy-free meal options.