SERVES: 6 | PREP TIME: 10 minutes | COOK TIME: 20 minutes
Ingredients
1 tablespoon coconut oil
3 cloves garlic, minced
2 (14-ounce/415-ml) cans full-fat coconut milk
1 teaspoon grated fresh ginger
2 tablespoons curry powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
½ teaspoon ground cinnamon
½ teaspoon garam masala
pinch of coarse sea salt
pinch of freshly ground black pepper
1 large head cauliflower (about 2¼ pounds/1 kg), cut into small florets
1 red onion, diced
1½ pounds (680 grams) skinless, boneless chicken breast, cubed
1 cup (120 grams) dried apricots, roughly chopped
leaves from 1 or 2 sprigs fresh cilantro, for garnish
Process
- Heat the coconut oil in a Dutch oven or medium stockpot over medium heat. Add the garlic and sauté just until fragrant, about 5 minutes.
- Add the coconut milk, ginger, spices, salt, and pepper. Let simmer for 3 minutes.
- Add the cauliflower and red onion. Cover and let simmer for 5 minutes.
- Add the cubed chicken and apricots. Cover and let simmer on low for no more than 10 minutes, or until the cauliflower is fork-tender and the chicken is cooked through. Top each serving with cilantro leaves.
