Chicken Korma with Cauliflower Rice

Directions

1. Cut the chicken into bite-sized pieces and pat dry.
2. Finely dice the onion and mince the garlic; grate or mince the ginger.
3. Warm a medium pot over medium-high heat, then add a little oil to coat the bottom.
4. Add the onion, garlic, and ginger; cook, stirring often, until the onions soften, about 3–4 minutes.
5. Stir in the spices and cook briefly until fragrant, about 30 seconds.
6. Pour in the tomatoes and add the chicken with salt and pepper; bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through, about 10 minutes.
7. In a separate large pot, heat oil over medium-high heat to start the cauliflower rice; grate or process the cauliflower to a rice-like texture and add to the pot, cooking 5–7 minutes, stirring occasionally.
8. Stir the heavy cream and almond flour into the chicken mixture; uncover and cook for another 5 minutes, stirring occasionally.
9. Wash, dry, and chop cilantro leaves, reserving a portion for garnish; stir cilantro into the dish after it finishes cooking.
10. When the chicken and sauce are done, remove from heat and mix in the remaining cilantro, salt, and pepper to taste.
11. To serve, spoon the cauliflower rice onto plates and top with the chicken korma; garnish with reserved cilantro and serve.