Ingredients

The following ingredients have 4 Servings
  • 1lb chicken, cut into cubes
  • 2 garlic cloves, minced
  • 1 red onion, sliced
  • 2/3 cup canned coconut milk
  • 1/2 cup pureed pumpkin
  • 1/2 cup cashews
  • 2-3 tablespoon curry powder
  • 1 tablespoon Gold Label Virgin Coconut Oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • pinch of cinnamon
  • salt and pepper, to taste
  • cilantro, to garnish
  • 1 head cauliflower, stem removed, roughly chopped
  • 1/3 cup canned coconut milk
  • 1/4 cup Unsweetended Shredded Coconut
  • 1 tablespoon Gold Label Virgin Coconut Oil
  • 1 teaspoon raw honey
  • pinch of salt

Instruction

  • First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.
  • Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
  • Now pull out a large skillet and place under medium heat. Then add your coconut oil.
  • Add minced garlic then chicken as soon as the garlic becomes fragrant.
  • Once the chicken begins to become white on all sides, add your 2/3 cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.
  • Now add your sliced onions and spices to cook down.
  • Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn’t burn!
  • Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
  • When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
  • Now place sticky rice in a bowl along with curry over top and cilantro to garnish!