Cauliflower chicken
This dish is so quick but has a depth of flavor. Even people who don’t typically like ‘curry’ flavors will like this because the cauliflower calms the flavors and the honey gives it a sweet balance. Make this recipe when you have that last teeny bit of chicken soup leftover that no one wants to eat and use it here as the chicken stock!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 2 tablespoons coconut oil or olive oil
- 2 teaspoons salt pink Himalayan
- 8 pargiot cut into thick strips
- 1 onion chopped
- 1 red chili pepper for less heat seeds removed, chopped
- 4 cloves garlic chopped
- 4 tomatoes chopped
- 1 head cauliflower cut into pieces
- 1 teaspoon curry powder
- 1 teaspoon garam masala spice blend
- 1 teaspoon honey
- 1 cup chicken stock or vegetable stock
- 1/4 cup cilantro chopped
- 1 lime juiced
Directions:
- Prepare a large skillet on high heat. Pat chicken dry and sprinkle evenly with 1 teaspoon of salt. Add oil to pan and get hot.
- Add the chicken and sear on each side for 3 minutes per side (in batches if have to).
- Remove chicken and add the rest of the ingredients. Mix well. Let cook on medium-high heat for 15-20 minutes, mixing periodically. Add chicken back in for 5 more minutes.
- Place in taco with rice.
Notes & Tips:
Click here to make the perfect tacos out of tortilla wraps!
Click here to make the perfect rice to add some starch to your meal!
If you don’t have chicken stock, you can use water with 2 tablespoons of tomato paste or sauce mixed in, but chicken stock is ideal.
