Makes 4 servings of a complete meal
You will need…
- 1 pound chicken breast
- 2 red bell peppers, chopped
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
- 1 can full fat coconut milk
- 1.5 tsp. coconut oil
- 1 can chickpeas
- 1.5 cups crushed tomatoes (canned)
- 2 bags frozen cauliflower rice
- 1 tsp. fresh ginger, minced
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 Tbsp. curry powder
- 1 tsp. garam masala
- 1 tsp. sea salt
- cilantro for garnish
Directions:
In a pan cook chicken in .5 tsp. coconut oil for a few minutes on each side until browned. Remove chicken from the pan. Add the remaining 1 tsp. coconut oil to the pan and cook the garlic, onions and red pepper for a few minutes until they soften. Then add in your crushed tomatoes, coconut milk. ginger, turmeric, cumin, curry powder, garam masala, salt, chickpeas and chicken.
Let curry come to a boil for 5 minutes, then reduce the heat and let simmer while covered for 20 minutes. After your curry has thickened, let sit for a few minutes uncovered on low heat while you cook your cauliflower rice in the microwave.
Once cauliflower rice is done, place 1/2 the bag in a bowl and top with 1/4 portion of curry. Garnish with cilantro and enjoy!