I’m doing this quasi-keto thing, experimenting with a new product I found at Sprouts. I didn’t like my first pass with it so I added some things. I’m happy now. Really wish I had some warm naan to go with but I’ll save that for Splurge Day.
Now I was completely prepared not to like riced cauliflower. But I’m amazed at what a great substitute it is for regular rice, at least in this dish. Actually, I think this soup would be marvelous over grits but that’s another recipe.
1 package (4-5) fresh skinless boneless chicken thighs
1 large yellow onion
1 jar Maya Kaimal Tikka Masala Indian Simmer Sauce
1 package frozen riced cauliflower, steamed, buttered and Season-All’d
1 c heavy cream (I actually used a can of Nestle Media Crema)
1 c sliced mushrooms, sauteed
1 t green curry paste
Heat oven to 350 degrees.
Spray a large baking dish with oil.
Wash and pat dry chicken thighs, dice into large chunks.
Peel and dice onion into large chunks.
Heat olive oil in a large skillet on the stovetop. Add chicken to brown, turning once. Season with salt, pour into baking dish and set aside.
Add onion to hot skillet and sauté until translucent. Spread evenly over chicken.
Pour simmer sauce over chicken and onion and cover dish with lid or foil. Bake 45 minutes/until tender. Remove from oven.
Strain chicken and onion from dish. Pour hot simmer sauce into medium saucepan. Return chicken and onion to dish.
Stir green curry paste into hot simmer sauce until well blended, then add cream. Heat just to simmer. Stir in sauteed mushrooms. Pour mushroom sauce evenly over chicken and onions and fold together.
Scoop a mound of cauliflower into a large soup bowl and ladle chicken and sauce over the top. Garnish with cilantro. Serve with warm naan bread or accompany as you wish. Or not.