Coconut Chicken Curry w. Cauliflower Rice

dairy free : gluten free : grain free : refined sugar free : paleo

Coconut Chicken Curry w. Cauliflower Rice

INGREDIENTS

1 pound chicken breast, cut into 1" chunks

2 cups broccoli florets

2 cups sliced mushrooms

2 cups sliced sweet onions (cut into 1/4" strips)

1.5 cups unsweetened, full fat coconut milk

1 cup chopped carrots

½ cup finely chopped parsley

4 tbsp unrefined coconut oil

2 tbsp crushed garlic cloves

2 tbsp+ flakey sea salt - I love SALTERY's Duxbury Salt!

2 tbsp turmeric powder

2 tsp ginger powder

1 tsp coriander powder

1 tsp cumin powder

¼ tsp cayenne pepper powder

¼ tsp black pepper powder

4 cups riced purple cauliflower

1 tbsp toasted sesame oil

1 tsp flakey sea salt - I love SALTERY's Duxbury Salt!

METHOD

1. Heat 2 tbsp coconut oil over high heat.

   
   

2. Once the oil is hot, add the chicken to the pan, sprinkle with ½ tbsp sea salt

   
   

3. Cook the chicken for 2-3 minutes until chicken has browned on one side

   
   

4. Flip chicken, sprinkle with ½ tbsp sea salt

   
   

5. Continue cooking for 2-3 minutes until chicken is cooked through

   
   

6. Remove the chicken from the pan and set aside

   
   

7. Add the onions to the pan, sprinkle with ½ tbsp sea salt

   
   

8. Cook the onions for 3-5 minutes while stirring often until the onions have softened.

   
   

9. Add 1 tbsp coconut oil, and all of the garlic and mushrooms, sprinkle with ½ tbsp sea salt

   
   

10. Reduce the heat to medium, and continue cooking for 3-5 minutes until the mushrooms are tender

    
    

11. Add all of the parsley, turmeric, ginger, coriander, cumin, cayenne and black pepper and stir to combine

    
    

12. Deglaze the pan with ½ cup chicken stock and stir to combine

    
    

13. Add the coconut milk and chicken, and stir again to combine.

    
    

14. Reduce the heat to medium-medium/low and let simmer for 10 minutes

    
    

15. While the curry is simmering, heat the toasted sesame oil in a separate frying pan over high heat

    
    

16. Once the oil is hot, add the cauliflower to the pan and stir fry for 2-3 minutes until tender

    
    

17. Add the broccoli crowns and chopped carrots

    
    

18. Continue cooking for 5-10 minutes, or until broccoli is tender and sauce has thickened

    
    

19. To plate, place 1 cup of the cooked cauliflower rice into a bowl and top with ¼ of the curry mixture.

NOTES:

BROCCOLI contains kaempferol, which has been shown to help reduce inflammation.

ONIONS contain sulfur, a natural chemical element that has been shown to help remove toxins from the body.

MUSHROOMS contain, selenium, which acts as a powerful antioxidant and has been shown to protect cells from damage caused by states of oxidative stress.

CAULIFLOWER is rich in fiber that plays an essential role in your digestive system.

TURMERIC is a powerful antioxidant shown to reduce inflammation and improve depression.

GINGER is loaded with gingerol, a powerful antioxidant linked with improved immune function, better digestion and reduced inflammation.

GARLIC has been used as a performance enhancing substance since ancient Rome, and has been shown in studies to help reduce fatigue and increase stamina.

CAYENNE PEPPER contains capsaicin, which has been shown to help boost metabolism.

NATURAL SEA SALT helps to alkalize the body and maintain electrolyte balance.