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If you don’t have chicken stock, you can use water with 2 tablespoons of tomato paste or tomato sauce mixed in, but chicken stock is ideal. This dish is so quick but has a depth of flavor. Even people who don’t typically like ‘curry’ flavors will like this because, the cauliflower calms the flavors and the honey gives a sweetness to it.
2 tablespoons coconut oil
2 teaspoons pink Himalayan salt
8 pargiot (boneless chicken thighs), cut into thick strips
1 onion, chopped
1 chili pepper, seeds removed and chopped
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
4 tomatoes, chopped
1 head cauliflower, cut into peices
1 teaspoon curry powder
1 teaspoon garam masala spice blend
1/2 teaspoon turmeric powder
1 teaspoon Gefen Honey
1 cup Manischewitz Chicken Broth or other chicken stock
1/4 cup chopped cilantro (optional)
1 lime, juiced
Prepare a large skillet on high heat. Pat chicken dry and sprinkle evenly with 1 teaspoon of salt. Add coconut oil to pan and allow to heat.
Add the chicken and sear on each side for 3 minutes per side (in batches if you have to).
Remove chicken and add the rest of the ingredients. Mix well. Let cook on medium-high heat for 15-20 minutes, mixing periodically. Serve in tacos with rice.
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