TURMERIC CHICKEN CURRY (PALEO, WHOLE30, AIP)

Prepare time: 05 min
Cook: 25 min
Ready in: 30 min

INGREDIENTS

For the cauliflower rice

  • 2 tbsp Sprouts Virgin Coconut Oil
  • 16 oz. (about 3 ¾ cups) Cece’s Veggie Co. Riced Cauliflower
  • ½ tsp sea salt

For the chicken curry

  • 2 tbsp Sprouts Virgin Coconut Oil
  • 1 white onion, diced
  • 1-inch ginger, grated
  • 2 cloves garlic, chopped
  • 1 lb. chicken breast, cubed

  • ½ cup coconut milk
  • ½ cup coconut cream
  • 2 tbsp coconut aminos
  • Juice of half a lime (reserve the other half to serve)
  • 1 tsp sea salt

  • ½ tsp Sprouts organic turmeric powder
  • ¼ tsp black pepper (omit for AIP)
  • 2 tbsp fresh cilantro, chopped

INSTRUCTIONS

For the cauliflower rice

  1. Using a large deep pan, melt the coconut oil on medium heat. Add the cauliflower rice and lightly salt. Sauté for about 6-8 minutes or until tender. Set aside to serve with chicken curry.

For the chicken curry

  1. Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
  2. Add the chicken to the pan and lightly salt. Sauté until the internal temperature reads 165 F.

Full recipe Here