1. Prepare Spice Mix

   Mix spices in a small bowl, set aside.

   • 1 Tbsp Hungarian Paprika
   • 1 tsp Ground Cardamom
   • 1/4 tsp Ground Cloves
   • 1/2 tsp Ground Cumin
   • 1/2 tsp Ground Coriander Seeds
   • 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
   • 1/2 bunch , chopped, leaves and tender stems Fresh Cilantro Leaf
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, 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 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 Tbsp Apple Cider Vinegar
   • 2 cups Vegetable Stock
   • 1 Tbsp Brown Sugar
   • 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!

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	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%
Good Source: Fiber	6 g	23%
Sugars Total	11 g
Excellent Source: Protein	33 g	66%
Excellent Source: Vitamin C	80 mg	90%
Calcium Ca	109 mg	8%
Good Source: Iron	3.5 mg	20%

Load More

	Amount per serving	Daily value percentage
Good Source: Potassium	1220 mg	25%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.5 mg	40%
Niacin	10.5 mg	70%
Pantothenic Acid	1.2 mg	25%
Vitamin B-6	1.1 mg	60%
Folate (B9)	108 µg	25%
Excellent Source: Vitamin B12	0.8 µg	30%
Omega-3s	0.5 g
Omega3: ALA	1 g

By Innit Culinary Team