Chicken Curry
A low fat, low carb, delish Indian Dish!
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 6 cloves fresh garlic, crushed
- 1 red chili, finely chopped or a pinch of chili flakes
- 2 tbsp finely grated peeled ginger
- 1 tbsp garam masala
- 1 tbsp coriander
- 2 tsp smoked paprika
- kosher salt and pepper
- 1 tsp turmeric
- 1 1/2 lbs chopped chicken breast (3 chicken breasts)
- 2 tbsp tomato paste
- 1 cup chicken broth
- 1/4 cup plain greek yogurt
- 1 bunch chopped fresh cilantro
- 1 head cauliflower
- 1/2 tbsp curry powder
- 1 tbsp olive oil
Instructions
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Chop onion and add to a medium/hot dutch oven or large frying pan with olive oil. Saute for 2-3 min, till softened. Add garlic and spices, stir. Cook for 1-2 minutes, then add the chicken.
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Cook chicken, stirring, until all pink colour is gone. Add tomato paste and chicken bouillon. Bring to a boil, then turn to simmer for 6-8 minutes.
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Add yogurt and cilantro (1/4 cup to 1/2 cup - whatever you like!) and stir. Reserve some cilantro for topping decor! Feel free to add a dollop of yogurt on the top too!
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For the cauliflower rice, simply hand grate or finely grate through a food processor. Heat oil in a pan on medium high heat. Add cauliflower and stir. Add curry powder, stir. Cook for about 3-5 minutes - or whatever tenderness you like your cauliflower rice to be!
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Put cauliflower rice in bowl and scoop chicken curry on top. Add a sprig or two of cilantro and a dollop of yogurt to make it look like you're a real chef!