Easy Whole 30 Chicken Curry with Cauliflower Rice
By: Leah Rodrigues
Published: November 12, 2014

Whole 30 is "...a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system."  Whether or not you are believer in this nutritional program, this easy chicken curry recipe with cauliflower rice is quick and healthy dinner.  This curry dish is extremely versatile as you can add in whatever vegetables you have on hand or change the protein.  You'll love how fast this meal comes together.
Chicken Curry with Cauliflower Rice
Ingredients:
1 lb. boneless, skinless chicken breasts, cubed
	3 tablespoons coconut oil, divided
	1 small yellow onion, chopped into a 1/4 inch dice
	2 cloves garlic, finely mined
	1 inch piece of fresh ginger, peeled and finely minced
	1 cup frozen vegetable medley
	2 teaspoons curry powder
	1 14 oz. can full fat coconut milk
	2 teaspoons tapioca starch
	3 tablespoons minced fresh cilantro
	kosher salt and freshly ground black pepper, to taste
	1 head cauliflower
	Directions:
	Step 1: Generously season the cubed chicken breasts with salt and pepper.  Heat one tablespoon coconut oil in a skillet over medium high heat.  Add the chicken breast pieces and cook until no longer pink and juices run clear.  Remove from heat and set aside
	Step 2: Return the skillet back to the heat and add another tablespoon of coconut oil to the pan.  Cook the onions, garlic, and ginger until onions have softened and appear translucent.  Stir in the frozen vegetables and curry powder.  Cook the mixture for a minute then add the chicken back to the pan. Add the coconut milk and stir to combine.
	Step 3: Reduce the eat to medium low and allow the curry to cook for 10 minutes so that the flavors can meld.  
	Step 4: Meanwhile, using a food processor or high powered blender, chop the cauliflower into the size of rice granules.  In a skillet, add the remaining tablespoon of coconut oil and cook the cauliflower "rice" until slightly browned.  Season with salt and pepper to taste.
	Step 5: Raise the heat to medium high again and stir in the tapioca starch to thicken the curry sauce.  Taste the chicken curry and adjust seasoning as necessary.  Mix in the chopped fresh cilantro just before serving.