Paleo-friendly Indian Spiced Chicken Curry with Cauliflower Rice and Mango Salsa

Allergens

None

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 cups cauliflower rice (fresh or frozen)
• 1 large ripe mango, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 3 tbsp ghee or coconut oil
• 2 tbsp ginger, minced
• 2 tbsp garlic, minced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• Salt, to taste
• Black pepper, to taste
• 1 cup canned coconut milk
• 1 cup chicken broth or water
• Lime wedges, for garnish

Instructions

1. In a large skillet, heat the ghee or coconut oil over medium high heat. Add the chicken thighs and cook until browned on both sides. Remove from the skillet and set aside. In the same skillet, add the red onion and sauté until softened. Then, add the garlic, ginger, coriander, cumin, turmeric, cinnamon, cardamom, and cloves. Stir for about 1 minute, or until fragrant. Add the chicken back to the skillet along with the coconut milk and chicken broth or water. Bring to a simmer, then reduce heat and let it cook for about 25 30 minutes, or until the chicken is cooked through and tender. While the curry is cooking, prepare the cauliflower rice according to package instructions or by steaming. Set aside. In a separate bowl, combine the diced mango, red bell pepper, and chopped cilantro to make the salsa. Set aside. Once the curry is ready, season with salt and black pepper to taste. Serve immediately over the prepared cauliflower rice and top with a generous scoop of mango salsa. Garnish with lime wedges for an extra touch of zestiness.

Chef’s Insight

The combination of aromatic spices and tender chicken creates a deliciously satisfying dish that is both Paleo-friendly and full of flavor.

Notes

Feel free to adjust the spice levels according to your preference by adding more or less of any given spice.