1. Prepare Chicken

   Prepare chicken. In a large pot, heat ghee over high heat. Add chicken thighs, season with salt and sear for 5 minutes or until browned. Place cooked thighs on a plate and set aside, reserving pot with chicken juices.

   • 1 1/2 lb , cut into 1-inch cubes Boneless Skinless Chicken Thigh
   • 1 pinch Kosher Salt
   • 1 Tbsp Ghee
2. Prepare Spice Mix

   Mix spices in a small bowl, set aside.

   • 1 Tbsp Garam Masala
   • 1 Tbsp Black Mustard Seeds
   • 2 tsp Ground Turmeric
   • 1/2 tsp Chili Flakes
   • 1/4 tsp Black Pepper
3. Prepare Vegetables

   Prepare vegetables. Set aside.

   • 1 , chopped Yellow Onion
   • 4 , minced Garlic Cloves
   • 1 Tbsp , grated Ginger
   • 2 , medium, cut into 0.5 inch dice Yukon Gold Potatoes
   • 1/2 , medium, cut into florets Fresh White Cauliflower
   • 1/2 bunch , chopped, leaves & tender stems Fresh Cilantro Leaf
4. Create Curry

   In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, potatoes and cauliflower. Cook for 5 minutes or until onions are soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, potatoes, stock, tomatoes (crushing them into the pot by hand) and salt. Let simmer uncovered on medium-low heat for 10 minutes. Add cauliflower and more liquid if needed to cover vegetables. Let simmer for an additional 10 minutes or until potatoes are tender. Stir in cilantro and check seasoning.

   • 2 Tbsp Ghee
   • 1/4 cup Canned Red Tomato Paste with no salt
   • 1 can , 15 oz can Canned Roma Tomato
   • 3 cups Vegetable Stock
5. Cauliflower Rice Creation

   Prepare ingredients. Add cauliflower to food processor. Blend until evenly chopped into small rice-like pieces. Heat pan on high heat for 2 minutes. Add ghee, cauliflower rice, salt, pepper, thyme & garlic. Stir & cook for 4 minutes. Remove garlic & thyme. Note: Alternatively, you can prepare the Cauliflower Rice using 16 ounces of store-purchased riced cauliflower. Skip the first two instructions and proceed to cooking.

   • 1 head , chopped Fresh White Cauliflower
   • 2 , peeled Garlic Cloves
   • 2 Tbsp Ghee
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
6. Plate & Serve Curry

   Plate rice and serve with curry. Enjoy!

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	Amount per serving	Daily value percentage
Calories	540 kcal
Total Fat	20 g	26%
Total Saturated Fat	5 g	24%
Unsaturated Fat	15 g
Low Cholesterol	125 mg	42%
Low Sodium	910 mg	40%
Total Carbohydrate	47 g	17%
Good Source: Fiber	11 g	38%
Sugars Total	14 g
Excellent Source: Protein	39 g	78%
Excellent Source: Vitamin C	147 mg	160%
Calcium Ca	161 mg	10%
Good Source: Iron	6.5 mg	35%

Load More

	Amount per serving	Daily value percentage
Good Source: Potassium	2100 mg	45%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	1 mg	90%
Riboflavin	0.7 mg	50%
Niacin	13.5 mg	90%
Pantothenic Acid	2 mg	40%
Vitamin B-6	1.6 mg	100%
Folate (B9)	177 µg	45%
Good Source: Vitamin B12	0.8 µg	30%
Omega-3s	0.5 g
Omega3: ALA	1 g

By Innit Culinary Team