This dish is a little twist to my Shrimp Curry. Swapping the chicken for shrimp is a good idea when budget is a concern or someone might have a seafood allergy. I used boneless skinless chicken thighs. There is so much more flavor in the thighs than the breasts. Serve this with Cilantro Cauli-Rice and you have Chicken Curry “takeout” without the takeout cost.
- 4 tbs[ coconut oil, divided (2/1/1)
- 16 oz. chicken thighs, boneless skinless 1-inch cubes
- 1/2 tsp each mustard seed, ground cumin, ground coriander and garam masala
- 1/4 onion, small dice
- 25 oz. can/box diced tomatoes (I like Pomi)
- 7 oz creamed coconut
- 1 c vegetable broth
- 1 small head of cauliflower, rice size
- l batch of lime gremolata (see website)
- Cilantro, roughly chopped, garnish
In a large skillet on medium heat, melt 2 tbsp coconut oil. Add chicken to melted coconut oil and cook until chicken is cooked through. Remove from skillet and set aside.
Add 1 tbsp coconut oil to skillet to melt. When oil is melted add cauliflower rice to skillet. Stir to coat cauli-rice. Add gremolata to cauliflower rice and stir thoroughly. Cook cauli-rice until is heated through and has softenend. It should have the bite just like conventional rice. Be sure not to overcook. You do not want mushy cauliflower-rice. Remove from skillet and set aside.
Add 1 tbsp coconut oil to skillet and melt. After coconut oil is melted and mustard seeds. Stir frequently until fragrant and the seeds begin to pop. Add cumin, coriander and garam masala. Cook spices, stirring frequently until fragrant. Add onion and cook, stir frequently, until softened. Add tomatoes, creamed coconut, and vegetable broth. Return chicken to tomato mixture. Stir until well combined. Bring to a simmer and then reduce heat to medium-low. Simmer until sauce is slightly thickened.
Divide cauliflower-rice between plates and top with chicken curry. Sprinkle cilantro on chicken curry for garnish. Serve. Eat. Enjoy.