Cut each Chicken Breast into smaller pieces, trimming away excess fat. Season with Salt and Pepper.
De-seed and cut peppers into 1/2" chunks and set aside
Add Ginger, Garlic, Onion, Curry Powder, Garam Masala, and Chili Powder into a food processor and blitz until everything is blended.
Heat Coconut Oil in a large non-stick saucepan, add the blended spice mixture, and cook over medium heat about 10 minutes, stirring regularly. Add in the can of tomatoes and continue to cook for 5 minutes.
Add the Chicken Breast and Peppers to the sauce, stir, then add in the Chicken Broth. Cook for 20 minutes, until Chicken is cooked through.
Meanwhile, preheat the oven to 400 degrees.
Cut the Cauliflower into bite size pieces, discarding the stalk. Toss with (liquid) Coconut Oil, Turmeric, Black Onion Seed, Salt, and Pepper.
Spread out evenly on a baking tray and roast for 30 minutes, stirring after 15 minutes.
To finish the Curry, mix the cornstarch with cold water and add it into the sauce. Simmer for another 2-3 minutes, until thickened. Season to taste and serve with fresh cilantro (optional) and Roasted Cauliflower.
Use gloves or a spatula when tossing cauliflower w/ turmeric, as it may stain hands.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (509g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (44%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 56.7mg||17 %|
|Sodium 731.2mg||25 %|
|Potassium 1113.6mg||29 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 15.3g|
|Protein 27.2g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 335
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