Not your typical Indian Curry

I am a big fan of curries.  I especially love Indian food so I thought it would be fun to have a completely Whole 30 approved curry.  

Here is what you need  (I made this for two and had some left overs)  
Marinade
2 Chicken Breast cut into cubes
4 cloves of garlic
Curry seasoning- 1 Tbs 
salt- 1 Tsp 
cinnamon- 1/2 Tsp 
Turmeric - 1/2 Tsp 
cumin- 1/2 Tsp 
Coconut Oil (melted) 2 Tbs 

I highly recommend tenderizing the chicken with a jacquard (do this before cutting into cubes).   You will notice a huge difference in how juicy the chicken is. 
Keep the marinade over night or thru the day.  I would at least have this in the marinade for 3 hours.  

Sauce: 
Coconut Oil - 2 Tbs
2 chopped onions 
3 garlic cloves chopped 
2 chopped roma tomatoes  
1 can of full fat coconut milk 
bone broth - 2 cups 
Curry Seasoning- 3 Tbs 
Turmeric - 1/2 Tbs 
Cinnamon 1/2 Tsp 
Salt 
​tapioca flour 1/2 cup (this thickens up the sauce)  

Cauliflower Rice: 
Head of Cauliflower or one pound of chopped up cauliflower
2 garlic cloves 
ghee- 1 Tbs 
Cilantro for garnish

Set oven to 375 degrees F.  

Take out chicken and put in a pan to cook.  Bake for 10 minutes.  This is not going to cook the chicken completely. 

Melt the coconut oil in your pot.  Sauté your onions and garlic until clear.  Add curry, turmeric, and cinnamon.  Add bone broth and simmer.  Add Tomatoes and coconut milk.  Let simmer for about 10 minutes.  Use a immersion blender to meld your sauce.  When all is blended add the tapioca flour... do it a little at a time.  It will depend on how you like your sauce.  I like mine on the thicker side so I add the full 1/2 cup but you might not.  Each time you add the tapioca flour use the blender to blend in.  I find that I really have to blend for a while to get all the flour "chunks" out.   Add Salt to taste. 

Put the chicken in the sauce to completely cook.  Cover the sauce and put on medium heat.  Let it sit for about 20 minutes. 

While you are letting the sauce sit with the chicken, start the cauliflower.  
 To make it easy, I use the 2 pound bag from Costco and use a pound of it for this meal.  They already have the cauliflower chopped up into chunks so I do not have to cut up a full head of cauliflower. 
Anyway, Blend the cauliflower and garlic together.  Don't blend too much, just enough to look like rice.  I blend it in pulses- about 5 seconds each until I feel it is finished. Melt the ghee in a pan.  When completely melted add cauliflower and cook for about 10 minutes.  

Check your sauce and the chicken to ensure it is completely cooked thru.  

Put Cauliflower Rice on the bottom of the bowl and top with your sauce.  I added cilantro for garnish. 

Serve and enjoy!