Turmeric Chicken Curry

This turmeric chicken curry is flavorful, filling, and packed with anti-inflammatory ingredients! It's paleo, whole30, and AIP compliant.

For the cauliflower rice
2 tbsp Sprouts Virgin Coconut Oil
16 oz. (about 3 ¾ cups) Cece’s Veggie Co. Riced Cauliflower
½ tsp sea salt
For the chicken curry
2 tbsp Sprouts Virgin Coconut Oil
1 white onion, diced
1-inch ginger, grated
2 cloves garlic, chopped
1 lb. chicken breast, cubed
½ cup coconut milk
½ cup coconut cream
2 tbsp coconut aminos
Juice of half a lime (reserve the other half to serve)
1 tsp sea salt
½ tsp Sprouts organic turmeric powder
¼ tsp black pepper (omit for AIP)
2 tbsp fresh cilantro, chopped

For the cauliflower rice
Using a large deep pan, melt the coconut oil on medium heat. Add the cauliflower rice and lightly salt. Sauté for about 6-8 minutes or until tender. Set aside to serve with chicken curry.

next instruction : www.unboundwellness.com

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