Chicken Curry & Cauliflower Rice
Two 5-ounce chicken breasts
1 tablespoon peanut oil
1 red onion
6 garlic cloves
2 tablespoons ginger
1/2 cup roasted red peppers
2 cups carrots
1 cup snap peas
2 tablespoons curry powder
1/4 cup light coconut cooking milk
1/2 cup chicken broth
1 cup cauliflower rice
1/2 cup green onions
1/2 cup cilantro
1 tablespoon sambal
1 tablespoon lime juice
Salt and pepper
Preheat the oven to 400°F.
Heat 1/2 tablespoon of peanut oil on high.
Season the chicken with salt and pepper and sear on both sides until browned and then set aside.
Add the remaining 1/2 tablespoon of peanut oil into pan.
Sauté the onion, garlic, ginger, jalapeño, and roasted red peppers for 5 minutes, or until slightly browned and tender.
Add salt, curry powder, coconut milk, and chicken broth and bring to a simmer.
In a separate pan, steam the carrots and snap peas until tender.
Add the chicken, carrots, and snap peas to the sauté mixture, cover, and place in the oven for 45 minutes.
Cook the cauliflower rice according to the directions provided on the packaging.
When the chicken dish is done, remove it from the oven, and take the chicken from the dish and set aside.
Place the remaining mixture into a blender and purée for 1 minute.
Add the green onions and cilantro and purée for 20 seconds more.
Season with sambal, lime juice, and salt and pepper to taste.
Cut the chicken into 1/2 inch pieces and add to the puréed curry mixture and spoon the sauce over the cauliflower rice.