Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 1 1/2 lb

Packaged Products

  • Smooth Peanut Butter 1 Tbsp

Pantry

  • Black Pepper 3/8 tsp

Produce

  • Fresh White Cauliflower 1 head

  • Garlic Cloves 6

  • Garden Fresh Thyme 2 sprigs

  • Cilantro 1/2 bunch

  • Ginger 1 Tbsp

  • Yellow Onion 1

Canned/Bottled Goods

  • Ghee 1/3 cup

  • Vegetable Stock 1 cup

  • Canned Red Tomato Paste with no salt 1/4 cup

Dairy & Eggs

  • Heavy Cream 1/2 cup

  • Plain Yogurt 1/2 cup

Spices

  • Kosher Salt 7/12 tsp

  • Ground Cumin 1/2 tsp

  • Chili Flakes 1/2 tsp

  • Garam Masala 1 Tbsp

  • Ground Turmeric 1 tsp

Preparation

  1. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

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

    Prepare vegetables. Set aside.

    • 1 , chopped Yellow Onion
    • 4 , minced Garlic Cloves
    • 1 Tbsp , grated Ginger
    • 1/2 bunch , chopped, leaves and tender stems Cilantro
  3. 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
  4. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, and cook for 5 minutes or until soft. Add spice mix and tomato paste. Cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, yogurt, cream, broth, peanut butter and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more broth or water if curry seems too dry. Stir in cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Canned Red Tomato Paste with no salt
    • 1/2 cup Plain Yogurt
    • 1/2 cup Heavy Cream
    • 1 cup Vegetable Stock
    • 1 Tbsp Smooth Peanut Butter
    • 1 pinch , or to taste Kosher Salt
  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!

Nutrition

  Amount per
serving
Daily value percentage
Calories 480 kcal  
Total Fat 26 g 33%
Total Saturated Fat 9 g 44%
Unsaturated Fat 17 g  
Cholesterol 145 mg 48%
Sodium 770 mg 35%
Total Carbohydrate 22 g 8%
Good Source: Fiber 5 g 18%
Sugars Total 9 g  
Excellent Source: Protein 34 g 68%
Excellent Source: Vitamin C 80 mg 90%
Calcium Ca 141 mg 10%
Good Source: Iron 4.5 mg 25%
Load More

By Innit Culinary Team