Paleo Indian Chicken Curry with Cauliflower Rice and Spiced Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups diced boneless, skinless chicken thighs 1 medium
• sized cauliflower, grated or riced 1 cup diced onion 1 cup chopped tomatoes 2 tbsp ghee or coconut oil 2 tbsp garam masala 1 tbsp ground turmeric 1 tsp cayenne pepper Salt, to taste Freshly ground black pepper, to taste 1 mango, diced 1/4 cup chopped cilantro 1/2 cup sliced almonds 1 tbsp lime juice 1 tbsp honey

Instructions

1. a. In a large pan, heat the ghee or coconut oil over medium heat. Add the diced onion and cook until softened and translucent. b. Add the chicken thighs to the pan and cook until browned on all sides. c. Stir in the garam masala, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 2 minutes, allowing the spices to toast and aromatize. d. Add the chopped tomatoes to the pan and stir well. Simmer for about 5 7 minutes or until the sauce has thickened. e. While the chicken curry is simmering, prepare the cauliflower rice by grating or ricing the cauliflower in a food processor. Set aside. f. In a separate bowl, combine the diced mango, chopped cilantro, sliced almonds, lime juice, and honey to make the spiced mango salsa. Mix well and set aside. g. To plate, place a generous portion of cauliflower rice in the center of a serving dish, followed by the chicken curry on top. Spoon the spiced mango salsa around the edge of the dish for an appealing presentation.

Chef’s Insight

The combination of flavors and textures in this dish is sure to impress your guests, while still adhering to the Paleo diet guidelines.

Notes

Feel free to adjust the spice levels in this recipe to your personal preference.