Keto Curried Chicken Cauliflower Skillet

Ingredients (makes 2 servings)

• ³/₄ cup homemade Curry Simmer Sauce (180 ml/ 6 fl oz)
• 2 to 3 skinless chicken thighs (300 g/ 10.6 oz)
• sea salt and pepper, to taste
• ¹/₂ medium cauliflower, cut into florets (300 g/ 10.6 oz)
• 2 tbsp ghee or extra virgin olive oil (30 ml)
• 1 tbsp chopped parsley or cilantro to serve

Instructions

1. Prepare the homemade Curry Simmer Sauce by following the instructions here. This will take just 15 minutes. Store any leftover curry sauce in the fridge for up to 5 days.
   
2. While the curry sauce is cooking, cut the chicken into about 1 inch (2 cm) pieces. Roughly chop the cauliflower.
   
3. Grease a skillet with ghee (or olive oil) and add the chicken. Cook on medium-high for about 5 minutes, until opaque and lightly browned.
   
4. Add the curry sauce and the cauliflower. Mix to combine and cover with the curry sauce.
   
5. Bring to a simmer, cover with a lid and cook on medium for about 10 minutes.
   
6. Take off the heat. Add some chopped parsley or cilantro. Eat warm or let it cool down and refrigerate for up to 4 days.
   

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