CHICKEN CURRY

Tired of the same old cuisine you make at home? Try this chicken curry recipe made with only clean and healthy ingredients

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(Makes 2 Servings)

8 oz of Boneless Chicken Thighs (Or breast) cut in 2-inch pieces

1 Carrot Sliced

1/2 Cup of Chopped Onions

2 cloves of Chopped garlic

1 cup of Coconut milk

2 Cups of cooked Cauliflower Rice

1 Tbsp of Coconut oil

1 1/2 Tbsp of curry powder

1/2 teaspoon of salt

1/2 teaspoon of black pepper

DIRECTIONS

Place a pan and on medium heat along with 1/2 Tbsp of coconut oil.
Allow oil to heat well until a drop sizzles in the oil
Add the chicken and brown on both sides for about 2-3 minutes per side. Don’t overcrowd the pot as this will cause it to steam instead of brown. Make sure there is ample space between the pieces of chicken in the pot. Depending on the size of your pot you might need to do multiple batches.
When chicken is browned remove from pot. Add another 1/2 Tbsp of coconut oil and saute the carrots, onions, garlic with the curry powder for about 2 – 3 minutes
Add the salt, black pepper, chicken and about 2 Tbsp of water
Mix all ingredients together, cover and simmer on low for about 5 minutes
Add the coconut milk and let simmer for another 5 – 7 minutes until chicken is thoroughly cooked through
Serve on top of cauliflower rice.

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