SERVES 4

Ingredients

Indian Curry Chicken
3 tablespoons organic extra virgin coconut oil 1 medium organic onion, diced
3 organic garlic cloves, minced
1 1⁄2 teaspoons organic ground cumin seed
1⁄4 – 1⁄2 teaspoon natural grocers brand bulk organic chili flakes 1 teaspoon organic ground coriander seed
2 teaspoons organic ground ginger
1 teaspoon organic ground turmeric

Spiced Basmati Rice

1 cup organic white basmati rice
2-3 organic green cardamom pods, cracked 1⁄4 teaspoon organic cumin seeds
1⁄4 teaspoon salt
2 teaspoons organic butter
1 1⁄2 cups water
1⁄2 teaspoon organic ground cinnamon
1⁄4 teaspoon organic ground black pepper
1⁄2 teaspoon salt
3 tablespoons organic tomato paste
1 (13.5-ounce) can organic coconut milk
4 cups small organic cauliflower florets (from about half a head)
1 pound boneless, skinless chicken (breasts or thighs), cut into bite-size pieces 1 teaspoon organic lime or lemon juice
Chopped organic cilantro, for serving

Directions

To prepare rice, rinse thoroughly in fine mesh strainer. Combine rice, spices, butter, and water in a medium saucepan and bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes. Turn off heat, cover, and let rest for 10 minutes. Fluff with a fork and remove cardamom pods before serving.
While the rice cooks, prepare the chicken. Heat a large deep skillet or Dutch oven over medium heat. Add coconut oil and onion, stirring occasionally until lightly browned. Add the garlic and all the spices and sauté for another minute or two until fragrant. Add the tomato paste and cook, stirring constantly, until it takes on a slightly darker color, 1-2 minutes.
Add the coconut milk and stir well before adding the cauliflower and chicken; stir again. Cover and cook, stirring every few minutes, until the chicken is cooked through and the cauliflower is tender, 10-15 minutes.
Stir in the lime or lemon juice and serve immediately with spiced basmati rice. Top with cilantro and a lime wedge, if desired.