Chicken Curry with Cauliflower "Rice"

This dish was quite a risk for me. I'm not a huge coconut or curry fan, but I was inspired by a recipe I pinned on Pinterest. I read a variety of curry recipes and adapted them to my taste. I was scared to have Ben try it because Thai is not on his list of favorite cuisines. What a nice surprise! We both loved it! It felt like we ordered Thai takeout. We were both impressed at how the cauliflower rice tricked our brains into thinking we were soaking up the juices with white rice. This is a new recipe added into our "favorites" rotation.

Need

1.5lb chicken breast
2 chicken legs
2 tbspn ghee
2 c. chicken stock
3 large gloves chopped garlic
2 tspn curry plus a pinch
1 c. unsweetened coconut milk
2 large carrots sliced
1 lb. green beans
1 red bell pepper chopped
1/4 tspn fresh ginger
2 tbspn fresh chopped basil
One large dried chili pepper- I used Guajilla
Salt and Pepper
Head of cauliflower

Prepare

1. Heat ghee in dutch oven pot on medium-high heat.
2. Liberally salt and pepper both sides of the chicken.
3. Brown the chicken on high heat for about 4 minutes each side. Transfer the chicken to a plate. You may have to brown in two batches.


4. There will be some juices and chicken pieces left in the pot. Pour 1/4 cup of the chicken stock to deglaze your pan. Reduce to medium heat.
5. Add the garlic, peppers, and carrots. Sprinkle with salt, pepper, and a pinch of curry. Cook for about 4 minutes.
6. Add the green beans and cook for another 3 minutes.


7. Return the chicken to the pot.
8. Put in 1 cup coconut milk, remaining chicken broth, and bring everything to a boil.
9. Season with curry powder, fresh basil, ginger, salt, and pepper.
10. Place the chili pepper in the pot.
11. Reduce to low heat and simmer for 2 hours. The chicken should pull apart.

Using your food processor shredding attachment, shred the raw cauliflower. You should end up with small pieces of cauliflower that resemble white rice. Heat the "rice" in a microwave covered with a damp paper towel for 2 min.

Serve the chicken curry over the cauliflower rice.