Ranch to Table: Chicken Curry with Cilantro-Cauliflower Rice

PREP:10 mins COOK:10 mins SERVINGS:2 CALORIES:687 Level:Easy

From your meal kit

1 lb Chicken Thigh
3 Tbsp Curry Powder
4 cloves Garlic
½ Red Onion
14 oz Canned Tomatoes
2 Tbsp Tomato Paste
13½ oz Coconut Milk
½ head Cauliflower
½ bunch Cilantro
½ bunch Basil

From your pantry

4 Tbsp Oil
Salt And Ground Black Pepper
Red Pepper Flakes


Cooking Instructions



1. Combine 1 lb chopped chicken thighs with 2 Tbsp curry powder, 1 Tbsp salt and1 tsp pepper, and 2 Tbsp oil. Let sit.



2. Heat a skillet over medium-high heat. Add chicken and saute until cooked and slightly golden, about 2-3 minutes (keep a close eye on the chicken because the curry may burn). Remove chicken from pan and set aside.



3. Add 1 Tbsp oil into a saucepan or pot and saute half of a chopped onion for 5 minutes, then add 4 cloves minced garlic and saute for another 2 minutes. Stir in 1 Tbsp tomato paste and cook for 2 minutes.



4.Add 1 can tomatoes. Bring to a boil, then reduce heat and cook for 7 minutes, stirring occasionally. Add 1 can coconut milk, ½ bunch basil, and red pepper flakes (optional). Add salt and pepper, bring to a boil, then add chicken and cook for 1 minute.



5. Grate, chop, or pulse the cauliflower in a food processor until it resembles rice. Heat a skillet with 1 Tbsp oil over medium heat and add the cauliflower. Add salt to taste. Cover and cook for about 3 minutes, then add a ½ bunch chopped cilantro.



6. To assemble bowls, divide cauliflower rice into two bowls and top with curry.