Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 680 g

Spices

  • Salt 7/12 tsp

  • Ground Cardamom 1 tsp

  • Cinnamon Stick 1

  • Ground Clove 1/4 tsp

  • Ground Coriander 1/2 tsp

  • Ground Cumin 1/2 tsp

  • Paprika 1 Tbsp

Produce

  • Cauliflower 1 head

  • Garlic Cloves 6

  • Fresh Thyme 2 sprigs

  • Fresh Coriander 1/2 bunch

  • Ginger Root 1 Tbsp

  • Yellow Onion 1

Pantry

  • Cider Vinegar 1 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Ghee 69 g

  • Vegetable Stock 480 ml

  • Tomato Purée 4 Tbsp

Baking Products

  • Brown Sugar 1 Tbsp

Preparation

  1. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Paprika
    • 1 tsp Ground Cardamom
    • 1/4 tsp Ground Clove
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Ground Coriander
    • 1 , broken in half Cinnamon Stick

  2. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1 , chopped Yellow Onion
    • 4 , minced Garlic Cloves
    • 1 Tbsp , grated Ginger Root
    • 1/2 bunch , chopped, leaves and tender stems Fresh Coriander

  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.

    • 680 g , cut into 2.5-cm cubes Boneless Skinless Chicken Thigh
    • 1 pinch Salt
    • 1 Tbsp Ghee

  4. Create Curry

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

    • 2 Tbsp Ghee
    • 4 Tbsp Tomato Purée
    • 1 Tbsp Cider Vinegar
    • 480 ml Vegetable Stock
    • 1 Tbsp Brown Sugar
    • 1 pinch , or to taste 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 and garlic. Stir and cook for 4 minutes. Remove garlic and thyme.

    • 1 head , chopped Cauliflower
    • 2 , peeled Garlic Cloves
    • 2 Tbsp Ghee
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 1 pinch Black Pepper

  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

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Paleo Mixed

Berry Pancakes

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Sesame Ginger

Salmon

Teriyaki Salmon

Fillet

Nutrition

  Amount per
serving		 Daily value percentage
Calories 420 kcal  
Total Fat 19 g 24%
Total Saturated Fat 4.5 g 23%
Unsaturated Fat 14 g  
Cholesterol 125 mg 42%
Sodium 820 mg 35%
Total Carbohydrate 26 g 9%
Fiber Total Dietary 6 g 23%
Sugars Total 12 g  
Protein 33 g 65%
Vitamin C 80 mg 90%
Calcium Ca 108 mg 8%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team