Hello fellow “juicers” and “blenders”! Let’s kick off our first official #TurmericTuesday of 2019 with a healthy dinner recipe that includes turmeric. And see many other recipes on our Pinterest board. https://www.pinterest.com/mamaednaproject/
Turmeric Chicken Curry
- 1 pound Chicken breast
- 1 pound cauliflower rice, fresh
- 2 tbsp Cilantro, fresh
- 2 cloves Garlic
- 1 inch Ginger, grated
- 1/2 Lime, juice and zest of
- 1 medium white onion
- 1 cup full fat coconut milk
- 1/4 tsp freshly ground black pepper
- 1 1/2 tsp sea salt
- 1/2 tsp organic turmeric, powder
- 4 tbsp virgin coconut oil
- 2 tbsp coconut aminos
- Favorite hot sauce or pepper flakes, optional
In a large saute pan, heat 2 tablespoons of the coconut oil over medium heat for the cauliflower rice. In a second saute pan, heat the other 2 tablespoons of coconut oil over medium-high heat to cook the chicken. This dish is a quick one, so cook both at the same time. Add the rice to the first pan and spread thinly across hot pan, stirring occasionally until cooked through but still firm to the teeth. Salt and pepper to taste. While the rice cooks, saute the brown the chicken, turning occasionally. At the halfway mark of being done, add the onions and saute with the chicken for about two minutes. Then add the turmeric and stir to brown the spice. Then add the ginger and garlic. Cook one minute. Stir in the coconut milk. Salt and pepper to taste. Remove from the heat. Then add the coconut aminos, lime juice and lime zest and cilantro and serve over the cauliflower rice. Add hot sauce or pepper flakes to desired “heat” level. Enjoy!!