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CHICKEN AND CAULIFLOWER CURRY

Don't be intimidated by curry dishes. They're very versatile and easy to make – just get started with a nice spice blend. 
Skill Level: Beginner. Serving Size: 1/4th of recipe.
Course Main Course
Total Time 20 minutes
Servings 4
Calories 440kcal

Ingredients

  • 1 lb. boneless chicken, grilled and chopped
  • 2 medium yellow onions
  • 1 cup cauliflower, steamed
  • 1 can coconut milk, full-fat
  • 6 garlic cloves, peeled
  • 1 piece fresh ginger (about an inch), peeled and sliced
  • 1 chile pepper
  • 1 T. yellow curry powder
  • 1 T. ghee, or a grass-fed butter
  • 1 tsp. salt

Instructions

  • Mince onions, garlic, ginger, and chile very fine. Use a food processor or mortar and pestle if you'd like.
  • Heat ghee or oil over medium-high heat in a large skillet or saute pan. Sautee the minced onions, garlic, ginger, and chile in oil until oil is absorbed and the onions/garlic become translucent.
  • Add coconut milk, cauliflower, and chicken. Simmer, stirring occasionally, for 10 more minutes (or until heated through).
  • Optional: Plate on a bed of arugula, garnish with almond slices, golden raisins, and red pepper slices.

Notes

Nutrition Information - Gluten-free.
Calories: 440, Fat: 28g, Protein: 38g, Carbohydrates: 13g, Fiber: 2g, Added Sugar: 0g, Sodium: 680mg