Serves 4

Ingredients

For Curried Chicken:

  • 1-1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tsp curry powder
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 TBSP coconut oil or extra virgin olive oil
  • 1 medium shallot, finely chopped
  • 1 TBSP tomato paste
  • 3/4 cup canned full-fat coconut milk

For Cauliflower & Broccoli “Rice”

  • 1 TBSP coconut oil or extra virgin olive oil
  • 1 medium cauliflower, cored and grated
  • on the large holes of a box grater (about 4
  • cups grated)
  • 2 cups finely chopped broccoli
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 cup fresh or frozen peas (no need to thaw if frozen)
  • 1/3 cup water
  • Sea salt and black pepper, to taste

Directions

For Curried Chicken:

  1. Chopped parsley or cilantro, for garnish
  2. In a large bowl, toss the chicken pieces with the curry powder, ginger, garlic powder and salt.
  3. Heat the oil in a large skillet over medium-high heat. Add the shallot. Cook, stirring often, for 2 minutes.
  4. Add the chicken. Cook, stirring occasionally, for about 5 minutes.
  5. Add the tomato paste and stir for 1 minute.
  6. Add the coconut milk. Bring to a rapid simmer, then reduce heat to medium-low, cover, and simmer for 8–10 minutes until the chicken is cooked through.
  7. Sprinkle with parsley before serving.
  8. Serve with Cauliflower & Broccoli “Rice.”

For with Cauliflower & Broccoli “Rice”

  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the cauliflower and broccoli. Cook, stirring occasionally, for 5–6 minutes.
  3. Add the garlic, cumin and onion powder. Stir for 1 minute.
  4. Add the peas, then the water. Cover the pan, reduce heat to medium-low, and steam for 2–3 minutes.
  5. Season to taste with salt and pepper before serving.