I was introduced to curry over 16 years ago while living in Northern Ireland. The kindest lady taught me how to make an easy chicken curry. It has always been a family favorite, as we eat it quite often. So right away I was dying to create a version that is Whole 30 compliant. The cool thing about this recipe is you can easily create a new curry dish just by adding in different vegetables… its also super good for #lifeafterwhole30…here’s one of my favorite versions.
Easy Chicken Curry Recipe:
coconut milk(in a can with full fat)
1 head of cauliflower (to make cauliflower rice)
Cook 3-4 boneless skinless chicken breasts in 1 tablespoon coconut or olive oil…season with salt and pepper.
While cooking chicken, add in 1 small chopped onion, and 1 cup chopped carrots.
2 cloves of minced garlic, or garlic powder (whatever you have on hand)
1-2 tsp curry powder (depends how spicy you want it)
1/2 cup frozen peas
Once chicken is cooked…add in 1 can of full fat coconut milk, the creamier the better!
Add 1-2 tsp of tapioca flour to thicken…stir then serve over Cauliflower rice (whole 30), or regular rice for the rest of the family.
Cauliflower rice how-t0…
chop cauliflower into chunks…place 1 cup at a time in a blender or food processor. Then blend till it resembles rice and place in a bowl, then repeat till you have chopped the whole thing.
Cook the cauliflower rice in skillet with a little coconut or olive oil…season with salt and pepper to taste…brown on each side. Serve with Chicken curry…so YUMMY, Enjoy! 🙂