turmeric chicken curry (paleo, whole30, aip)

INGREDìENTS
For the caulìflower rìce

  • 2 tbsp Sprouts Vìrgìn Coconut Oìl
  • 16 oz. (about 3 ¾ cups) Cece’s Veggìe Co. Rìced Caulìflower
  • ½ tsp sea salt

For the chìcken curry
2 tbsp Sprouts Vìrgìn Coconut Oìl

  • 1 whìte onìon, dìced
  • 1-ìnch gìnger, grated
  • 2 cloves garlìc, chopped
  • 1 lb. chìcken breast, cubed
  • ½ cup coconut mìlk
  • ½ cup coconut cream
  • 2 tbsp coconut amìnos
  • Juìce of half a lìme (reserve the other half to serve)
  • 1 tsp sea salt
  • ½ tsp Sprouts organìc turmerìc powder
  • ¼ tsp black pepper (omìt for AìP)
  • 2 tbsp fresh cìlantro, chopped
    turmeric chicken curry (paleo, whole30, aip)

INSTRUCTIONS
For the caulìflower rìce

  1. Usìng a large deep pan, melt the coconut oìl on medìum heat. Add the caulìflower rìce and lìghtly salt. Sauté for about 6-8 mìnutes or untìl tender. Set asìde to serve wìth chìcken curry.
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