Ah, January. So much hope, so little action. It’s January 2nd and I am politely refusing to re-enter adult life by remaining in my jammies under the covers for one extra day. It’s 11 degrees outside, ok? It’s acceptable. And while my head knows that my resolutions are to eat healthier, (wedding dress shopping in t-minus 24 days ahhhh) my tongue and stomach still crave the heavy, winter comfort food I’ve been so lovingly consuming for the past 2 weeks straight. Here is my compromise: chicken potato curry bowls with cauliflower rice. Completely Whole30 compliant, clean, healthy, etc. but the warm, stew-like chicken and potato situation is really tricking my stomach into believe this is comfort food right now. And isn’t that what we all need?
Make sure to stock up on frozen essentials like cauliflower rice and brown rice for a low-effort way to eat healthy quickly through your whole resolution season. I used frozen cauliflower rice already infused with cilantro and lime for this recipe, but you can definitely use regular too and just jazz it up if your heart desires.
Oh oh oh did I mention this is also my meal prep situation for this week? Perfect work lunch material, if you ask me 🙂
- 2 Tbsp. olive oil, divided
- 2 Tbsp. curry powder
- ½ tsp. garam masala
- ½ tsp. turmeric
- ¼ tsp. cayenne pepper, (more or less depending on your taste)
- ⅛ tsp. ground cinnamon
- 1 lb. boneless, skinless chicken, cut into ½" pieces
- Salt and pepper
- 1 white onion, peeled and diced
- 2 cloves garlic, minced
- 1 Tbsp. ginger paste or fresh, minced ginger
- 1 14-oz. can coconut milk
- 1 cup water
- 1 lime, zested and then cut into wedges
- 2 russet potatoes, peeled and diced into ½" pieces
- ¼ cup golden raisins
- Cauliflower rice, for serving
- Fresh cilantro, for serving
- Heat 1 Tbsp. of olive oil in a large pot over medium heat.
- In a small bowl, combine the curry powder, garam masala, turmeric, cayenne, and cinnamon to make a spice blend.
- Add the cut up chicken to the pot, season with salt and pepper, and then season with half the spice mixture.
- Stir to coat evenly with spices, and then let cook until chicken is golden brown and no longer pink in the center, about 5-7 minutes. Transfer to a plate or paper towel and set aside.
- Add the other Tbsp. of oil to the pot, and then add the diced onion. Season with a pinch of salt and pepper, the rest of the spice mixture, and stir, cooking for about 5 minutes.
- Add the garlic and ginger paste, stir, and let cook for 30 seconds before adding the coconut milk, 1 cup of water, and lime zest to the pot. Stir.
- Add the diced potatoes, and season with another pinch of salt and pepper. Raise the heat to high, bring to a boil, and then reduce to medium heat and let the potatoes cook for about 10-15 minutes, or until they are fork tender.
- Return the chicken to the pot, and stir in the raisins.
- Serve over cauliflower rice with lime wedges and cilantro.
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