Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 ½ pounds boneless chicken thighs, chopped
• Salt and pepper
• 1 (14-ounce) can coconut milk
• 1 tablespoon curry powder
• 1 ¼ teaspoon ground turmeric
• 3 cups riced cauliflower
Directions:
1. Heat the oil over medium heat, in a large skillet. Add the onions, and cook for about 5 minutes, until translucent.
2. Stir in the chicken and season with salt and pepper-cook for 6 to 8 minutes, stirring frequently until all sides are browned. Pour the coconut milk into the pan, then whisk in the curry and turmeric powder.
3. Simmer until hot and bubbling, for 15 to 20 minutes. Meanwhile, steam the cauliflower rice until tender with a few tablespoons of water. Serve the cauliflower rice over the curry.
Nutrition:
430 Calories
29g Fats
9g Protein
3g Carbohydrates
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