Chicken Korma with Cauliflower Rice.

  • ½ medium head
    cauliflower
  • ¾ lb
    chicken thighs, boneless skinless
  • ½ small bunch
    cilantro
  • 1 (14.5 oz) can
    diced tomatoes
  • 2 cloves
    garlic
  • 1 (1 inch) piece
    ginger root
  • 2 fl oz
    heavy cream
  • 1 medium
    yellow onion
  •  
    almond meal/flour
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    curry powder
  •  
    salt
  •  
    turmeric
  •  
    virgin coconut oil
  • 1
    Pat the chicken dry with paper towels, cut into bite-sized (1-inch) pieces, and set aside.
    ¾ lb chicken thighs, boneless skinless
  • 2
    Peel and small dice onion. Peel and mince (or press) garlic.
    1 medium yellow onion
    2 cloves garlic
  • 3
    Heat a medium saucepan over medium-high heat.
  • 4
    Wash, peel, and mince or grate ginger.
    1 (1 inch) piece ginger root
  • 5
    Once the saucepan is hot, add coconut oil and swirl to coat the bottom. Add the onions, garlic, and ginger; cook, stirring constantly until onions are softened, 3 to 4 minutes.
    1 tbsp virgin coconut oil
  • 6
    Add the spices and cook, stirring constantly, until fragrant, 30 seconds.
    2 tsp curry powder
    1 ½ tsp cumin
    ½ tsp turmeric
    ½ tsp chili powder
  • 7
    Add canned tomatoes, chicken, salt, and pepper; stir until well combined. Bring to a boil and then reduce heat to medium, cover and cook until chicken is cooked through, about 10 minutes.
    1 (14.5 oz) can diced tomatoes
    ¼ tsp salt
    1 pinch black pepper
  • 8
    While the chicken cooks, preheat a large pot over medium-high heat.
  • 9
    Wash the cauliflower and remove the leaves. Using a food processor or box grater, grate to rice-like texture.
    ½ medium head cauliflower
  • 10
    Once the pot is hot, add oil and swirl to coat the bottom. Add cauliflower and cook, stirring occasionally, 5 to 7 minutes.
    2 tbsp virgin coconut oil
  • 11
    Meanwhile, add the heavy cream and almond flour to the chicken mixture. Uncover and cook for another 5 minutes, stirring occasionally.
    2 fl oz (¼ cup) heavy cream
    1 tbsp almond meal/flour
  • 12
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Set some cilantro aside to use as garnish.
    ½ small bunch cilantro
  • 13
    When cooked, remove the cauliflower from the heat, add remaining cilantro, salt, and pepper and stir to combine.
    ¼ tsp salt
    1 pinch black pepper
  • 14
    To serve, place cauliflower rice on a plate and top with chicken korma. Garnish with cilantro and enjoy!