Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 1 1/2 lb

Spices

  • Chili Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Kosher Salt 1/2 tsp

  • Ground Turmeric 2 tsp

  • Black Mustard Seeds 1 Tbsp

Produce

  • Fresh Ginger 1 Tbsp

  • Fresh Thyme 2 sprigs

  • Cilantro 1/2 bunch

  • Cauliflower 1 1/2

  • Yukon Gold Potatoes 2

  • Garlic Cloves 6

  • Yellow Onion 1

Pantry

  • Black Pepper 3/8 tsp

Canned/Bottled Goods

  • Canned Roma Tomato 1 can

  • Vegetable Stock 3 cups

  • Ghee 1/3 cup

  • Tomato Paste 1/4 cup

Preparation

  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 Fresh Ginger
    • 2, medium, cut into 0.5 inch dice Yukon Gold Potatoes
    • 1/2, medium, cut into florets Cauliflower
    • 1/2 bunch, chopped, leaves & tender stems Cilantro
  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 Tomato Paste
    • 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.

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

    Plate rice and serve with curry. Enjoy!

Nutrition

  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%
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By Innit Culinary Team