Ingredients
Equipment
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Method
- Cut the chicken thighs into bite-size pieces. Finely dice the onion, and mince the garlic and ginger.
- Heat the coconut oil in a large deep skillet or Dutch oven over medium heat. Cook the onion 4 to 5 minutes, until soft. Add the garlic and ginger and cook 1 minute.
- Add the curry powder, cumin, and turmeric and stir constantly for 1 minute, until the spices smell toasted.
- Add the chicken and salt and stir to coat. Cook 3 to 4 minutes, until the outside of the chicken is no longer pink.
- Pour in the coconut milk, stir, and bring to a gentle simmer. Cook uncovered 15 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened.
- Stir in the spinach, garam masala, and lime juice and cook 1 to 2 minutes, until the spinach wilts. Taste and adjust the salt.
- Meanwhile, cook the cauliflower rice in a separate skillet over medium-high heat for 5 to 6 minutes, until tender. Season lightly with salt.
- Divide the cauliflower rice among 4 bowls, spoon the curry over the top, and garnish with cilantro.
Nutrition
Notes
Net carbs: 8 g per bowl including cauliflower rice (total carbs minus fiber). Use full-fat canned coconut milk (one 13.5-ounce can is about 1.66 cups; the small remainder can be stirred in if you like a looser sauce). Store up to 4 days in the fridge or freeze the curry up to 3 months. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.