Name: Creamy Indian Chicken Stew with Spinach, Cauliflower & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1774 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (454 g) bags frozen chopped spinach; 3 (340 g) bags frozen, riced cauliflower; 0.68 kg ground chicken; 355 ml heavy whipping cream; cornstarch; curry powder; garam masala; salt; virgin coconut oil

Creamy Indian Chicken Stew with Spinach, Cauliflower & CilantroCreamy Indian Chicken Stew with Spinach, Cauliflower & Cilantro — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

6 medium carrots

1774 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (454 g) bags frozen chopped spinach

3 (340 g) bags frozen, riced cauliflower

0.68 kg ground chicken

355 ml heavy whipping cream

cornstarch

curry powder

garam masala

salt

virgin coconut oil

Instructions

Wash, dry, peel, and trim carrots; small dice.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the carrot and chicken; cook, breaking the meat apart with a spoon, until just browned, 4-5 minutes.

Add cornstarch and spices to the pot. Continue to cook, stirring frequently, until fragrant, about 1 minute.

Add broth and cream to the pot; stir to combine and bring to a boil. Once boiling, reduce heat to medium and simmer, stirring occasionally, until stew has thickened and chicken is cooked through, 4-5 minutes.

Meanwhile, wash, dry, and shave cilantro leaves off the stems. Discard stems and mince the leaves.

When the chicken is done, add cilantro, cauliflower, and spinach to the pot. Stir to combine and return to a simmer over high heat.

Once simmering, reduce heat to low and continue to cook until veggies are warmed through, 4-5 minutes. Remove from heat.

To serve, divide stew between bowls. Enjoy!

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