Coconut curry chicken thighs
INGREDIENTS serves 4
1 lb Organic Pasture Raised Boneless Chicken Thighs
1 can of full fat coconut cream or milk
3 TBSP curry powder
2 cups sliced organic mushrooms
1 red pepper, chopped
1-2 TBSP 100% grass fed butter, ghee or coconut oil
1 16oz bag organic frozen cauliflower rice
INSTRUCTIONS
Prep Time: 2 min Cook Time: 15 minuets
In a medium pan over medium heat sauté mushrooms in cooking fat for 2-3 minuets.
While mushrooms cook cut chicken into 1 inch cubes, toss in with mushrooms and cook until meat turns white.
Add in coconut, curry powder and frozen cauliflower, mix to combine all ingredients. You will need to break up the rice with a wooden spoon.
Bring to a simmer and simmer with lid on for 5 min.
Enjoy!
Mishi Tips:
Jazz it up with more of your favorite veggies such as broccoli, carrots and or spinach.
Garlic and onions can be added, I omit as this food does not love me back. I suggest 1/2 an onion and 2 garlic cloves minced. Sauté with mushrooms in step 1.
Top with a whole 30 approve sriracha sauce for additional flavor and spice.
For a more traditional dish pair it with my coconut flour naan!