20 Minute Curry Chicken Recipe | @CookingWithThatown2

Heat up a skillet and add olive oil.

Sautee yellow onions, green bell peppers, and tomatoes with salt and pepper until the tomatoes become mushy, about 3 to 4 minutes.

Add about four cloves of chopped garlic and curry powder to the skillet and mix everything until the curry powder becomes fragrant and everything is coated.

Add in heavy whipping cream and a can of coconut milk (or coconut cream with added water) to stretch the sauce.

Let the mixture cook for about 7 to 8 minutes.

Add in half of a shredded rotisserie chicken.

Cover the skillet and let it simmer until the sauce thickens up a bit.

Taste the dish and add a tablespoon of monk fruit sweetener for sweetness if needed.

Microwave a bag of cauliflower rice for about 4 minutes.

Serve the dish topped with cilantro and jalapenos.

Equipment Needed

Dietary

Allergens