Chicken Curry with Cauliflower Rice

CHICKEN CURRY (mostly from the Whole30 book)

Curry Sauce-
1 tablespoon of cooking fat (I use ghee)
1/2 yellow onion, diced small
1 1/2 teaspoons minced ginger (or ginger paste, like from Trader Joe's)
2 teaspoons sweet yellow curry powder (I like Penzey's brand)
2 cloves garlic, chopped
1 can coconut milk (I like Trader Joe's)
Grated zest and juice of 1/2 a lime
Salt and pepper

Chicken breast - cubed (I used two packages of the chicken tenderloins from Costco)
1/2 yellow onion, diced medium
Carrot slices - thin (optional)

-Heat the cooking fat in a skillet and then add onion, cooking until translucent. Add the ginger and cook for a minute, then stir in the garlic. Stir in the curry powder for about 30 seconds until fragrant, then add the coconut milk (shake can well first), turning the pan to low and stirring occasionally, allowing the sauce to simmer and thicken (about 10 minutes).

-Sauté the chicken in ghee (Buffalo ghee from Trader Joe's is yummy). Add some garlic, salt and pepper. When chicken about half cooked add the diced onion  and carrot slices and continue cooking about 10 minutes. Add the curry sauce to the chicken and allow it to simmer for about 10 more minutes. Add the zest and juice from the half of lime and stir in. Sprinkle with cilantro too if you like it.

CAULIFLOWER RICE

2 tablespoons of cooking fat (Buffalo ghee or regular ghee)
4 cups cauliflower rice (make with food processor or buy from a store like Trader Joe's)
1 cup chopped broccoli
Salt and pepper

-Sauté the cauliflower rice and chopped broccoli in the heated cooking fat, adding salt and pepper to taste. Cook until slightly browned and it is the texture you want.

*hint - serve the cauliflower rice on TOP of the curry to avoid getting it too soggy.