Curry Chicken With Chickpeas Over Cauliflower Rice.

Ingredients 

1. 3 pounds boneless skinless chicken breasts
2. 1 onion Diced
3. 3 frozen bags of cauliflower rice.
4. 4 tbsp vegetable oil
5. 2 tsp minced garlic 
6. 2 tbsp curry powder
7. 2 tsp turmeric powder
8. 2 tsp Jamaican jerk 
9. 1 tsp of cumin 
10. 1/2 tsp salt 
11. 1/2 tsp pepper 
12. 1/2 tsp Cayenne pepper
13. 1/2 tsp thyme leaves 
14. 1/2 tsp ground ginger 
15. 1/2 tsp cinnamon 
16. 1/2 tsp garlic sea salt 
17. 1 tsp of Argo corn starch
18. 1 1/2 cups chicken stock 
19. 1 cup heavy cream 
20. 1/4 cup of water
21. 2 cups canned chick peas, drained & rinsed
22. Optional: fresh or dried parsley for garnish

Directions

1. Wash & Dice chicken breast into cubes. 
2. Place diced chicken into a mixing bowl and add all of the spices listed above. 
3. Mix chicken together until it’s covered in spices. 
4. Set chicken in fridge for 5 minutes. 
5. Grab a large pan or pot with lid. 
6. Pour in vegetable oil turn on medium heat.
7. Dice 1 whole onion. 
8. Place onion into pan and sauté for 2 minutes. 
9. Pour chicken into pan with onions and cook until chicken is golden brown. Make sure to stir the chicken so it cooks evenly.
10. Pour in chicken stock. 
11. Pour in heavy cream. 
12. Mix together and let simmer for 5 minutes. 
13. In a measuring cup mix Argo and water together. 
14. Pour in corn starch mixture and stir.
15. Let simmer for 5 more minutes.  
16. Add chick peas and stir. 
17. Let Simmer for 5 minutes until sauce thickens a bit. 
18. Microwave your cauliflower rice bags one by one following the instructions on the bag. 
19. Place all the cauliflower rice aside in a bowl.
20. Chicken internal temperature when fully cooked is 165 Fahrenheit. 
21. Serve over cauliflower rice. Optional garnish with fresh or dried parsley.
22. Enjoy Food With Zach Family 😋