Chicken Garam Masala with Cauliflower Rice
Active Time (minutes)
15
Total Time (minutes)
35 min
Servings
2
Net Carbs (grams)
6
Ingredient List
300g boneless chicken thighs or breast, sliced
½ (60 g) red bell pepper, thinly sliced
1½ (20g) tbsp coconut oil
1¼ (10g) tbsp garam masala seasoning
1 (3g) tsp turmeric
1 garlic clove, finely chopped
½ tsp salt
100 ml whipping cream
1½ (5g) tbsp fresh cilantro, roughly chopped
Cauliflower Rice
400 g cauliflower
1 (14g) tablespoon butter or olive oil
ground black pepper & salt to taste
Preparation Steps
Place a large skillet over medium high heat and add the coconut oil.
When the oil is hot, add the garam masala, turmeric and garlic into the pan. Fry for a minute while stirring, making sure it doesn’t get burned.
Add the chicken and salt, then stir thoroughly. Fry for about 3 minutes before adding the bell pepper. Continue frying for about 2 minutes. Add the coconut cream and let it simmer, uncovered, over medium heat for 10 minutes.
Garnish with cilantro and serve.
Cauliflower Rice
Shred the cauliflower using a grater or grater attachment on a food processor. You can also chop it finely with a knife.
Melt butter in a skillet. Add the cauliflower and cook over medium heat for 5-10 minutes or until the riced cauliflower has softened a bit.
Add salt and black pepper while frying.