Chicken Curry with Cauliflower Rice

Instructions

1. Step 1

   Pulse the cauliflower florets in short bursts until they resemble coarse grains. Set the cauliflower rice aside.

   Timer: 3 min (fixed)

   Ingredients used: 700.0 gr Cauliflower

   Cookware: Chef Knife, cutting board, food processor

2. Step 2

   Place the chicken in a bowl and season it with ⅝ tsp (4 gr) salt.

   Ingredients used: 680.0 gr Chicken Thigh, 4.0 gr Fine Salt

   Cookware: mixing bowl

3. Step 3

   Heat 1 tbsp (15 ml) oil in a large skillet over medium heat. Sear the seasoned chicken until lightly browned, about 6 minutes, then transfer it back to the bowl; it does not need to be cooked through yet.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large skillet, mixing bowl, wooden spoon

4. Step 4

   Add 1 tbsp (15 ml) oil and the onion to the same skillet. Cook over medium heat until softened, about 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the garlic, ginger, ground coriander, cumin, turmeric, garam masala, and ground chili. Cook over medium heat until fragrant, about 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 5.0 gr Garam Masala, 12.0 gr Garlic, 15.0 gr Ginger, 1.0 gr Ground Chili, 6.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the tomatoes, coconut milk, water, and ¼ tsp (2 gr) salt. Bring the sauce to a gentle simmer over medium heat and cook for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 ml Coconut Milk, 2.0 gr Fine Salt, 400.0 gr Tomato, 60.0 ml Water

   Cookware: large skillet, wooden spoon

7. Step 7

   Return the seared chicken and any collected juices to the sauce. Simmer over medium heat, stirring occasionally, until the chicken reaches an internal temperature of 74°C, about 10 minutes.

   Timer: 10 min (fixed)

   Cookware: large skillet, wooden spoon

8. Step 8

   Meanwhile, heat the remaining 1 tbsp (15 ml) oil in a second large skillet over medium heat. Add the prepared cauliflower rice, ¼ tsp (2 gr) salt, and black pepper; cook until tender but not mushy, about 6 minutes.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 15.0 ml Vegetable Oil

   Cookware: Second large skillet, wooden spoon

9. Step 9

   Remove the curry from the heat. Squeeze in the lime and stir in the cilantro, then serve with the cauliflower rice.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: large skillet, wooden spoon