• 2 tbsp olive oil
  • ½ red onion, diced
  • 2 tsp Garam Marsala
  • 2 tsp ground paprika
  • ½ tbsp ground cumin
  • ¼ tbsp ground turmeric
  • ½ tsp ground black pepper
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 limes, juiced
  • 4 oz tomato paste
  • 15 oz full fat coconut milk
  • 1 skinless chicken breast, chopped
  • 1 head of cauliflower, riced
  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • lime wedges for garnish
  1. To prepare the sauce, bring it to medium heat in a medium skillet; add 1 tbsp of olive oil. Add the red onions and let them caramelize for 3-5 minutes. Stir in the spices, minced garlic, and ginger, then mix until it's fully incorporated. Add the lime juice and the tomato paste, then pour in the coconut milk and stir well.
  2. Place the cubed chicken into the skillet and cook for another 20 minutes. When the chicken is fully cooked on medium-high heat, let it simmer, stirring occasionally with the sauce.
  3. To prepare the cauliflower, bring a frying pan to medium heat, add 1 tbsp olive oil, and add riced cauliflower. Stir occasionally until it’s tender, about 5 minutes.
  4. Assemble the bowls by serving chicken over a bed of cauliflower rice and garnish with wedges of lime, chopped cilantro, and parsley. Serve immediately and enjoy!