Spice this recipe up to suit your tastes. Make a little extra as it is even better the next day as left-overs.

Creamy Chicken Curry

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Cook Time 30 mins

Servings 2

Ingredients

  

• 500 gm chicken breast diced
• 2 cups coconut milk
• 1 red capsicum chopped
• 1 onion finely diced
• 2 cloves garlic crushed
• 1/4 cup fresh coriander chopped
• 3 tsp curry powder
• 1/4 tsp red pepper flakes
• 2 tsp ground tumeric
• 2 Tbs tomato paste
• sea salt pinch
• 4 Tbs coconut oil
• 1 head cauliflower

Instructions

 

• Heat 2 Tbs of coconut oil in a large fry pan. 

  Add crushed garlic and onion, sauté for 2-3 minutes. 

  Add the spices and tomato paste and heat until fragrant.

  Add diced chicken and toss to cover it with the spices.

  Cook chicken until it is browned. Add the coconut milk and capsicum. 

  Bring to a gentle simmer and cook for around 15 minutes.

  Meanwhile, cut the florets from the cauliflower head. 

  Place florets in the food processor and process until they form a rice-like consistency. 

  Heat remaining coconut oil in a separate fry pan. 

  Add the cauliflower and season with sea salt and pepper. 

  Cook cauliflower for around 3 minutes, stirring frequently.

  Serve curry on a bed of cauliflower rice and garnish with coriander.