Curry Chicken with Riced Cauliflower
- 2 pounds chicken (4 breasts)
- 1 packet curry paste
- 1 cup water
- 3 tablespoons ghee (4 breasts)
- 1/2 cup heavy cream
- 1 head cauliflower (4 breasts)
- Instructions Melt the Ghee in a large pot or pan with a lid Add the curry paste and stir to combine Once the curry paste and the ghee have combined, add the water and simmer for 5 minutes Add the chicken, cover, and simmer for 20 minutes While the chicken is cooking, chop up a head of cauliflower into florets and pulse in the food processor to make riced cauliflower, the cauliflower doesn't need to be cooked, I would only use fresh cauliflower cause frozen would be too watery Once the chicken is cooked, uncover, add the cream, and cook for an additional 5 minutes Serve in a bowl over the riced caulifower!
Originally posted 2019-02-20 18:24:07.