Turmeric Chicken Curry (Paleo, Whole30, AIP)

INGREDIENTS:
For the cauliflower rice:

  • 2 tbsp Sprouts Virgin vegetable oil
  • 16 oz. (about three ¾ cups) Cece’s vegetable Co. Riced Cauliflower
  • ½ tsp ocean salt

For the chicken curry:

  • 2 tbsp Sprouts Virgin vegetable oil
  • 1 white onion, diced
  • 1-inch ginger, grated
  • 2 cloves garlic, chopped
  • 1 lb. misshapenness, cubed
  • ½ cup coconut milk
  • ½ cup coconut milk
  • 2 tbsp coconut aminos
  • Juice of 0.5 a lime (reserve the opposite 0.5 to serve)
  • 1 tsp ocean salt
  • ½ tsp Sprouts organic turmeric powder
  • ¼ tsp black pepper (omit for AIP)
  • 2 tbsp recent cilantro, chopped
Turmeric Chicken Curry (Paleo, Whole30, AIP)
Turmeric Chicken Curry (Paleo, Whole30, AIP)

INSTRUCTIONS:
For the cauliflower rice:

  1. Using a giant deep pan, soften the vegetable oil on medium heat. Add the cauliflower rice and gently salt. Sauté for concerning 6-8 minutes or till tender. put aside to serve with chicken curry.

For the chicken curry:

  1. Using a giant pan, soften the vegetable oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or till the onion is clear. take away from the pan and put aside, reserving the vegetable oil within the pan.
  2. Add the chicken to the pan and gently salt. Sauté till the interior temperature reads a hundred sixty five F.
  3. Add the onion back to the pan along side the coconut milk, coconut milk, coconut aminos, lime juice, and seasonings to the pan (reserving the recent cilantro) and stir. Simmer and stir for concerning five minutes to permit the flavors to mix and therefore the sauce the thicken.
  4. Season additional to style and high with recent cilantro and lime wedges. Serve with cauliflower rice and enjoy!

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