Keto Sri Lankan Chicken Curry with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 1 medium Cauliflower
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch 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

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into 1-inch pieces. Finely chop the 1 medium onion, 4 cloves of garlic, and 1 inch of ginger.
2. 2Heat the 2 tbsp of coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 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 1.5 lbs 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 165°F (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 (350°F / 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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