easy chicken curry w/ cauliflower rice…whole 30 approved

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:

Ingredients…

boneless chicken
carrots
garlic cloves
onion
curry powder
coconut milk(in a can with full fat)
peas
tapioca flour

1 head of cauliflower (to make cauliflower rice)

Directions…

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! 🙂