I will confess as much as I give Michael a hard time about trying new things, I don’t think I have ever actually been to an Indian restaurant! I just don’t think it looks very good! So not sure why I decided to give this a try, I think it was mostly because I picked up some curry powder at Trader Joe’s and wanted to use it. But let me tell you, I have been missing out. This is honestly the best thing I have made so far I think. It was so easy and so delicious, please give it a try and let me know what you think! And the cauliflower “rice”? This will now be a staple in our house, it was way easier than making actual rice, and of course, doesn’t cause the unwanted blood sugar spikes. Can’t wait to try it in place of potatoes as well.

I have Mastering the Art of Paleo Cooking to thank for this recipe. As this was my first foray into Indian cooking, I followed the recipe pretty exactly except for a few small changes based on what I had in the kitchen.

Ingredients:

Pound or so of free range organic chicken thighs or breasts, diced into about 1 inch pieces (I used thighs)

1 medium onion, diced

11/2 tsp. of crushed garlic

1/2 to 1 tsp. red pepper flakes (less or more depending on how spicy you want)

1 can organic full fat coconut milk

1 cup chicken broth

2 Tbsp. Curry Powder

2 Tbsp. Coconut Oil (You can use Olive oil or butter if you don’t have Coconut oil)

Salt Pepper

For Cauliflower:

1 bag cauliflower florets or 1 head with florets and stems cut up

1 Tbsp. of butter

Directions:

In skillet, heat 1 Tbsp of Coconut oil

Add chicken pieces to skillet, along with a little salt and pepper and sautee until cooked

Now remove chicken from pan into a bowl on the side

My chicken had some excess water/juices in the pan, if your has this, pour out and add another Tbsp of coconut oil to pan

Then add diced onion and garlic to pan and sautee for about 5 minutes until onion is soft

Then add to skillet coconut milk, chicken broth, red pepper flakes, curry powder, and a little salt and pepper. Stir together and then add chicken back to skillet.

Bring to a boil, then lower temperature and simmer for about 10 minutes, stirring occasionally

About 5 minutes before that is done, make your cauliflower “rice” to serve your curry over, this is so easy

In a microwave safe dish, throw in your cauliflower, no water. Then microwave for about 1-2 minutes until just slightly softened. Put cauliflower in blender or food processor and chop it up to the texture of rice. Then put back in bowl, add Tbsp of butter along with a little salt and pepper and microwave for another minute. It should look like this.

Now divide “rice” into bowls and then scoop curry mixture over it. This was so amazing and I can’t wait to make it again!!