4 chicken thighs & legs (still in tact), skin on
1 cauliflower (to make the rice)
1 tablespoon coconut oil
1 onion, finely chopped
5 garlic cloves – smashed and roughly chopped
1 red chili pepper – seeds removed, chopped
1 can coconut milk
2 tablespoons curry powder
In a large skillet, heat coconut oil to a med-high heat
Put chicken pieces into the skillet and cook until each side golden-browned (about 3 min per side)
Remove chicken and set aside.
Add onion, garlic and chili – saute for about 3 min or until soft
Add the coconut milk and curry powder – mix together thoroughly
Add back the chicken and simmer at medium heat covered for about 15-20 minutes or until the chicken is cooked through. You can use a meat thermometer to check and it should be about 155 before you stop cooking it (it will continue to cook up to 160 which is the perfect internal temp). The coconut milk that the chicken is simmering in should cover about 1/2 of the chicken – if yours’ doesn’t you can add more coconut milk or some chicken stock.
Serve the chicken on a bed of cauliflower rice.