- 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
Cauliflower Rice- 1 head of cauliflower, cut into florets
- 2 tblsp ghee or coconut oil
- Sea salt and pepper
Coriander Pesto- 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
| - 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- 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- 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
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