Chicken Curry with Cauliflower “Rice”

A lot of people are in the same boat as me, limiting my trips to the grocery store and trying to come up with interesting, healthy meals with what is on hand. I had a jar of Trader Joe’s Masala simmer sauce and cauliflower so I was ready to go. You can also use frozen or fresh “riced” cauliflower if you want to make it even easier.

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Ingredients

  • 1 package of boneless, skinless thighs
  • 1 jar of Masala Simmer Sauce
  • 1 head of cauliflower, core removed and roughly chopped (or package of riced)
  • 10 small carrots, roughly chopped
  • 1 onion, thinly sliced
  • 1/2 cup of golden raisins
  • olive oil for frying

Preparation

Place chicken thighs in a greased baking dish and add half a jar of the simmer sauce. Roast chicken thighs until tender.

In a food processor add cauliflower and pulse until riced. Set aside. Add carrots and pulse until roughly chopped.

In large pan add oil and heat. Add onion and sauté until golden and beginning to caramelize. Add carrots and stir a few minutes. Add cauliflower and stir until tender. Add golden raisins and half jar of curry sauce. Stir until all ingredients are combined and simmer.

Put “rice” in a bowl and top with sliced chicken thighs.

 

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