Ingredients

The following ingredients have 2 Servings
  • 1 lb boneless chicken breasts, thighs, or tenders (- cut into small pieces)
  • 2 cups delicata squash (- cubed (about 1 medium delicata))
  • 3 cloves garlic (- minced)
  • 1 tbsp coconut oil
  • 2 tbsp red curry paste
  • 1 tbsp tomato paste
  • 3/4 cup coconut milk
  • 1 small head cauliflower (- riced (about 5-6 cups))
  • Salt and pepper
  • Fresh cilantro (- for garnish)

Instruction

  • Cut up chicken and season with salt and pepper. Cut up delicata squash and garlic. Rice cauliflower in a food processor with a grating attachment or with a hand grater.
  • In a large skillet over medium high heat, add 1 tbsp coconut oil. Once the oil is hot add in chicken to cook, stirring occasionally, until the outside of of the chicken is white, about 5 minutes.
  • Add the delicata squash, curry paste, tomato paste, and garlic and stir for 1 minute.
  • Add the coconut milk and bring to a rapid simmer, then reduce heat to medium low, cover and simmer for 8-10 minutes until the chicken is cooked through and the squash softens.
  • While chicken is cooking, heat a medium skillet over medium heat. Add cauliflower rice and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Turn heat down to low to simmer.
  • Serve the curry chicken over cauliflower rice.