Indian Inspired Chicken and Cauliflower Rice

Growing up, one of my mom's favorite meals to make was Indian. Typically we'd have a curry or butter chicken, served with naan, raita, and maybe a veggie. I grew to love the warm, spiced flavors and how venture to Jackson Heights as much as I can to feast on Indian goodness (new favorite: dosas).

Sometimes when an Indian craving comes along and I don't want to order out I'll whip up something simple and healthy but add a number of spices to take it to another level. So while it may seems like a lot of ingredients, they're all things you probably have in your spice rack and will fill your home with the good smell of home cooking.

Indian Inspired Chicken and Cauliflower Rice (serves 2)

For the Chicken

• 2 boneless skinless chicken thighs, cut in 1 inch cubes
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp salt
• 1/2 tsp ground turmeric
• 1 tsp ground ginger
• 1 T butter

In a medium bowl combine the cumin, garam masala, salt, turmeric and ginger. Add the chicken pieces and toss and make sure each chicken piece is coated in the spice mixture.

In a large wok or skillet heat the butter over medium hight heat. Add the chicken to the wok and cook for about 5 to 6 minutes or until the chicken is cooked through.

For the Cauliflower

• 2 T coconut oil
• 1/2 t turmeric
• 1/2 t garam masala
• 1/2 t ground coriander 
• 1/2 t garlic powder
• 1/2 t salt
• 2 c riced cauliflower
• 1 red pepper, finely sliced
• 1 c french cut frozen green beans

Heat the coconut oil in a large pan and place over a medium heat. Once hot, add the spices and cook until aromatic. 

Add the cauliflower and red pepper and stir to combine with the spices. Heat until both vegetables are soft. Add the beans and cook until their warmed through. 

Divide the vegetables between two bowls and top each with half of the chicken. Serve with cilantro and sour cream.