Once the curry paste and the ghee have combined, add the water and simmer for 5 minutes
Add the chicken, cover, and simmer for 20 minutes
While the chicken is cooking, chop up a head of cauliflower into florets and pulse in the food processor to make riced cauliflower, the cauliflower doesn't need to be cooked, I would only use fresh cauliflower cause frozen would be too watery
Once the chicken is cooked, uncover, add the cream, and cook for an additional 5 minutes
Serve in a bowl over the riced caulifower!
Nutrition Information
Serving size: 160g Cauliflower and ⅙th of curry Calories: 349 Fat: 17 Carbohydrates: 10 Fiber: 4 Protein: 38
Recipe by Caveman Keto at https://cavemanketo.com/curry-chicken-with-riced-cauliflower/