The Ingredients:
- Boneless, skinless chicken thighs
- Curry powder (I used 2 kinds)
- Ground turmeric
- Minced garlic
- Sea salt
- Garlic salt
- 1 chicken bouillon cube
- 1 can coconut milk
- Half thinly sliced onion
- Riced cauliflower
- 1 bag baby spinach
- Green onions
- Sliced white button mushrooms
- Water
The Method:
I’m actually cooking this a 2nd time today but with some modifications. But for this recipe I seasoned the chicken thighs, then roasted and let cool, sauteed the onions and mushrooms, then added riced cauliflower, and all of the above (sans spinach) into a cast iron and cooked in the oven at 400 degrees for like 15 minutes. Then I let it simmer on low heat on the stovetop and added the fresh spinach.
It all yields this delicious flavor and a nice broth with some good coconut tastiness.
Yum
-nathan
One reply on “Chicken curry with cauliflower rice.”
[…] vitamins. But then I thought, hey, I want curry and curried things, so I made some chicken curry (recipe here) and a week later I added some turmeric in my slow cooker bbq chicken. All the turmeric! The only […]