Turmeric Chicken Curry over Cauli Rice

A non-Instant Pot recipe that is still really simple and done completely in one-pot! The only prep I did was dice the onions and cube the chicken breasts. Other then that I bought some frozen cauliflower rice and swapped in ground ginger for the fresh grated ginger since I still don't have a small grater for that. Not only was this meal super easy to whip together, but it was also a big hit in my house! In fact, I will probably throw it into the rotation of repeated meal prep recipes going forward, it was that delicious! I did slightly change the original recipe by combining the ½ cup coconut milk and ½ cup coconut cream, and just used 1 can of full fat coconut milk. Also, since this meal had plenty of extra sauce, I just heated up the cauliflower rice plain, as-is and skipped over sauteing it. If you need those added fats though, definitely still saute the rice - it will also only provide more flavor, which this meal does not lack whatsoever! This truly was a comforting and delicious meal that I recommend everyone giving a try!

Turmeric Chicken Curry 
Ingredients:
For the cauliflower rice

• 2 Tbsp Coconut Oil
• 16 oz. (about 3 ¾ cups) Riced Cauliflower
• ½ tsp sea salt

For the chicken curry

• 2 Tbsp Coconut Oil
• 1 white onion, diced
• 1-inch ginger, grated (I used ½ tsp ground ginger instead)
• 2 cloves garlic, chopped
• 2 lb. chicken breast, cubed
• 1 can full fat coconut milk
• 2 tbsp coconut aminos
• Juice of half a lime (reserve the other half to serve)
• 1 tsp sea salt
• ½ tsp turmeric powder
• ¼ tsp black pepper (omit for AIP)
• 2 tbsp fresh cilantro, chopped (for garnishing)

Directions:
For the cauliflower rice

1. Using a large deep pan, melt the coconut oil on medium heat. Add the cauliflower rice and lightly salt. Sauté for about 6-8 minutes or until tender. Set aside to serve with chicken curry.

For the chicken curry

1. Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
2. Add the chicken to the pan and lightly salt. Sauté until the internal temperature reads 165 F.
3. Add the onion back to the pan along with the coconut milk, coconut cream, coconut aminos, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavors to combine and the sauce the thicken.
4. Season further to taste and top with fresh cilantro and lime wedges. Serve with cauliflower rice and enjoy!

Original recipe found here