I love a good curry and this was so flavorful and delicious! This would be delicious served over rice or cauliflower rice but I just served it with some regular naan flatbread for my family and some Fat Head Flatbread for myself!
Nutrition per serving: 373 calories, 27g fat, 9g net carbs (11g total), 27g protein
Prep time: 30-35 minutes
1/2 head of cauliflower (250g), cut into bit sized florets
1/2 tbsp olive oil
salt and pepper to taste
1 tbsp olive oil
1/2 (40g) small yellow onion, minced
2 garlic cloves, minced
1 inch piece of ginger root, grated
1 lb boneless skinless chicken breast, cut into bit sized pieces
3/4 tbsp garam masala
1 tsp yellow curry
1/4 tsp turmeric
1/4 tsp cayenne pepper .
4 tbsp tomato paste
1 can (13.5oz) full fat coconut milk
1 tsp salt
1/2 tsp ground black pepper
water to thin sauce if needed
optional: rice, cauliflower rice, naan, chopped basil for serving
Preheat broiler on your oven. Toss cauliflower florets in 1/2 tbsp olive oil and sprinkle with salt and pepper. Lay in a single layer on a baking sheet and broil in the oven for 3 minutes, flip over and broil for an additional 2 minutes, just until the edges start to get crispy. Set aside.
Heat 1 tbsp oil in a cast iron skillet over medium high heat. Add the minced onion and saute for 3 minutes, add the minced garlic and grated ginger and saute for 30 seconds.
Add the chicken and saute for 8 minutes, stirring to make sure it gets evenly browned. Add 3/4 tbsp garam masala, 1 tsp curry, 1/4 tsp turmeric and 1/4 tsp cayenne pepper and stir well to evenly coat the chicken.
Add 4 tbsp tomato paste and 1 can of coconut milk. Stir to fully incorporate the sauce and add your salt and pepper. Bring to a boil and then turn down to a simmer and simmer uncovered for 5-7 minutes. Add your cauliflower and stir to evenly coat with sauce. If your sauce is too thick, add a little water at this time to thin it out. Simmer for an additional 2-3 minutes and serve!
Serve on top of rice or cauliflower rice and sprinkle with chopped basil if you want.