Creamy Coconut Chicken Curry
Skillet Cauli-Rice
Ingredients
- 1½ lb boneless, skinless chicken thighs
- ¾ tsp kosher salt
- ½ tsp pepper
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 2 Tbsp olive oil
- 1 (14.5-oz) can diced tomatoes
- 2 Tbsp minced ginger
- 1 (13.5-oz) can coconut milk
- 1 pint grape tomatoes, cut in half
- ¼ cup chopped fresh cilantro
Instructions
- Sprinkle chicken with ½ tsp each salt and pepper.
- Cook cumin and coriander seeds in hot oil in a large skillet over medium-high heat 1 minute. Add chicken; cook 2 to 3 minutes per side.
- Add diced tomatoes, ginger and ¼ tsp salt; simmer 8 to 10 minutes or until chicken is done.
- Add coconut milk and grape tomatoes; cook 3 to 4 minutes or until sauce is slightly thickened. Serve over Skillet Cauli-Rice. Sprinkle with cilantro.
Side Dish Ingredients
- 2 (12-oz) pkg cauliflower florets
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp avocado oil
- ¼ cup organic chicken bone broth (or use organic chicken broth)
Side Dish Instructions
- Pulse cauliflower in a food processor until rice-like consistency.
- Cook cauliflower, garlic, salt and pepper in hot oil in a large skillet over medium-high heat 2 minutes. Stir in broth; cover and cook 15 minutes.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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