Keto Sri Lankan Chicken Curry with Cauliflower Rice

Ingredients

• about 680 g Chicken thighs
• 1 medium Cauliflower
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 10 leaves Curry leaves
• 1 stick Cinnamon stick
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 can Coconut milk
• 1 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm pieces. Finely chop the 1 medium onion, 4 cloves of garlic, and 2.54 cm of ginger.
2. 2Heat the 2 tbsp of coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion, garlic, and ginger and cook, stirring occasionally, until they are softened and the onion is translucent, about 5 minutes.
3. 3Add the 10 curry leaves and 1 cinnamon stick to the pot and cook for 1 minute more, until fragrant.
4. 4Stir in the 1 tsp turmeric powder, 1/2 tsp chili powder, 1 tsp cumin powder, and 1 tsp coriander powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the about 680 g of chicken pieces to the pot and stir to coat them evenly with the spice mixture. Pour in the 1 can of coconut milk, and add the 1 tsp of salt and 1/4 tsp of black pepper. Stir everything together.
6. 6Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25-30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
7. 7While the curry is cooking, prepare the cauliflower rice. Grate the 1 medium cauliflower using a box grater or pulse it in a food processor until it resembles rice grains. Steam or sauté the cauliflower rice in a separate pan over medium heat (176.7°C / 175°C) until it is tender-crisp, about 5-7 minutes.
8. 8Serve the chicken curry spooned over the prepared cauliflower rice.

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