Coconut Chicken Curry with Fruit over Cauliflower Rice

Coconut Chicken Curry with Fruit over Cauliflower Rice
1-2 TBS coconut oil
1.5 pounds chicken breasts, cubed
1 TSP coriander
1 TSP cumin
1/2 tsp salt
1/2 TSP pepper
1 onion, chopped
2 green apples, peeled and chopped
1 TBS grated ginger
4 garlic cloves, minced
1.5 cups chicken broth
1/2 cup coconut milk
2 TBS curry powder
1/3 cup raisins
6-8 chopped, pitted dates
1 head of cauliflower, stem discarded, chopped and pulsed into rice in food processor

Toppings-
Chopped cilantro
Sliced scallions
Mango chutney



Directions-
Place 1 TBS oil into pan
Add in chicken, salt, pepper, coriander, and cumin
Saute chicken (about 3-5 minutes...it does not have to be cooked through at this point, just browned on the outside)
Throw in the onions, garlic, apples, and ginger (if needed, add in another tbs oil)
Saute until onions are translucent and apples begin to soften (about 3-5 minutes)
Add in chicken broth, coconut milk, and curry powder
Stir until the color changes to yellow all around the pan
Toss in the raisins and dates
Continue cooking for 10 minutes or so until raisins/dates become soft and chicken finishes cooking
While that is finishing up, prepare your cauliflower rice and steam it in a covered dish in microwave for 3 minutes

Place cauliflower rice in bowls
Top with curry
Throw cilantro and scallions on top
Add a tbs of chutney in the middle
Serve

**To make this Whole30 approved, take out the chutney (ingredients are mango, sugar, and spices).
To add in the mango flavor, dice up a fresh mango and top it with that, or cook it into the dish along with the apples.