A warming Indian style curry with paleo cauliflower rice. Tastes even better the next day if you can wait that long.
Ingredients
2 tblsp ghee
1 brown onion, sliced
6 cloves of garlic, minced
1/2 tsp garam masala
1/2 tsp turmeric
2 tsp ground coriander
2cm fresh ginger, minced
2 bay leaves
1 x 1 kg (approx.) Lilydale Free Range Bulk Chicken Thigh Fillets, cut into 3cm cubes
1 cup coconut cream
2 tblsp tomato paste
1 cup plain yoghurt
1/2 lemon, juiced
1 long red chilli, sliced
Method
In a frying pan, saute onion in ghee over medium heat. Stir in garlic, spices, ginger and salt. Continue stirring for 2 minutes.
Add chicken pieces, tomato paste, yoghurt and coconut milk. Bring to boil, reduce heat and simmer for 20 minutes
Remove bay leaves and stir in lemon juice and cayenne pepper. Simmer for 5 minutes
Cauliflower Rice
Ingredients
1 head of cauliflower, cut into florets
2 tblsp ghee or coconut oil
Sea salt and pepper
Method
To make cauliflower rice, place cauliflower florets in a food processor and process until it is finely chopped and resembles rice
Heat ghee in a deep frying pan over medium heat. Add cauliflower and cook, stirring occasionally for 20 minutes or until cauliflower is tender and light golden
Coriander Pesto
Ingredients
1 large bunch coriander
1 clove garlic
1/4 cup cashew nuts
Juice and zest of 1 lime
1 tblsp coconut oil or macadamia oil
2 tblsp parmesan cheese, finely grated
Salt and freshly ground black pepper, to taste
Method
Place the coriander, garlic and cashews in a processor and pulse until just chopped
Mix in the parmesan, lime juice and zest. Slowly add oil in a steady stream until well combined. Season to taste
Spoon the cauliflower rice among serving plates. Top with curry and drizzle with coriander pesto just before serving
