Chicken Curry With Cauliflower Rice

• 1 pound skinless chicken breasts boneless, cubed
• 3 tablespoons coconut oil divided
• 1 small yellow onion chopped into a 1/4 inch dice
• 2 cloves garlic finely mined
• 1 inch fresh ginger piece of, peeled and finely minced
• 1 cup vegetable frozen, medley
• 2 teaspoons curry powder
• 14 ounces full fat coconut milk
• 2 teaspoons tapioca starch
• 3 tablespoons fresh cilantro minced
• kosher salt
• freshly ground black pepper
• 1 head cauliflower

1. Step 1: Generously season the cubed chicken breasts with salt and pepper. Heat one tablespoon coconut oil in a skillet over medium high heat. Add the chicken breast pieces and cook until no longer pink and juices run clear. Remove from heat and set aside
2. Step 2: Return the skillet back to the heat and add another tablespoon of coconut oil to the pan. Cook the onions, garlic, and ginger until onions have softened and appear translucent. Stir in the frozen vegetables and curry powder. Cook the mixture for a minute then add the chicken back to the pan. Add the coconut milk and stir to combine.
3. Step 3: Reduce the eat to medium low and allow the curry to cook for 10 minutes so that the flavors can meld.
4. Step 4: Meanwhile, using a food processor or high powered blender, chop the cauliflower into the size of rice granules. In a skillet, add the remaining tablespoon of coconut oil and cook the cauliflower "rice" until slightly browned. Season with salt and pepper to taste.
5. Step 5: Raise the heat to medium high again and stir in the tapioca starch to thicken the curry sauce. Taste the chicken curry and adjust seasoning as necessary. Mix in the chopped fresh cilantro just before serving.

chicken breasts, coconut oil, yellow onion, garlic, ginger, vegetable frozen, curry powder, coconut milk, tapioca, fresh cilantro, kosher salt, freshly ground black pepper, cauliflower

Taken from www.yummly.com/recipe/Chicken-Curry-with-Cauliflower-Rice-1881873 (may not work)