Name: CHICKEN AND CAULIFLOWER CURRY
Total time: 20 min
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

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.

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Total Time 20

Servings: 4

Course: Main Course

Calories: 440

Ingredients Method Notes

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

Method

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