Turmeric Chicken Curry (Paleo, Whole30, AIP)
Ingredients
For the cauliflower rice
- 2 tbsp Sprouts Virgin Coconut Oil
- 16 oz. about 3 ¾ cups Cece’s Veggie Co. Riced Cauliflower
- ½ tsp sea salt
For the chicken curry
- 2 tbsp Sprouts Virgin Coconut Oil
- 1 white onion diced
- 1- inch ginger grated
- 2 cloves garlic chopped
- 1 lb. chicken breast cubed
- ½ cup coconut milk
- ½ cup coconut cream
- 2 tbsp coconut aminos
- Juice of half a lime reserve the other half to serve
- 1 tsp sea salt
- ½ tsp Sprouts organic turmeric powder
- ¼ tsp black pepper omit for AIP
- 2 tbsp fresh cilantro chopped
Instructions
For the cauliflower rice
- Using a large deep pan, melt the coconut oil on medium heat. Add the cauliflower rice and lightly salt. Sauté for about 6-8 minutes or until tender. Set aside to serve with chicken curry.
For the chicken curry
- Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
- Add the chicken to the pan and lightly salt. Sauté until the internal temperature reads 165 F.
- Add the onion back to the pan along with the coconut milk, coconut cream, coconut aminos, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavors to combine and the sauce the thicken.
- Season further to taste and top with fresh cilantro and lime wedges. Serve with cauliflower rice and enjoy!
Nutrition
Serving: 1serving | Calories: 511kcal | Carbohydrates: 15.8g | Protein: 29.9g | Fat: 38.3g | Fiber: 3.9g