Serves: 6-8
Ingredients:
Spices for the Sauce:
- 2 tbs ground cumin
- 3 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp cayenne pepper
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
All Other Ingredients:
- 4 tbs extra virgin olive oil
- 2 onions, finely chopped
- 8 cloves garlic, minced
- 1 28-ounce can of tomato sauce or crushed tomatoes
- 2 cups cashew cream (1 cup of raw cashews + 1 cup of water blended in a Vitamix)
- 4 tsp paprika
- 2 tbs avocado oil (or extra virgin olive oil)
- 3 lbs of skinless, boneless chicken breast halves, cut into bite-size pieces
- 1 tsp curry powder
- Fresh cilantro (optional)
- 24 oz. cauliflower rice
Directions:
- Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
- Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir the spices for the sauce into the onion mixture; fry until fragrant, about 2 minutes.
- Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
- Simmer sauce for 10 minutes, then mix in cream and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
- Heat avocado oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
- Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes. Salt to taste.
- Serve with cauliflower rice and top with fresh cilantro.
Variations & Notes:
- The cashew cream can be replaced with coconut milk.