Bart's Recipes
Cut the organic chicken fillet into equal chunks and rub with the curry spices and a pinch of turmeric. Rinse the red bell pepper, remove the seeds and membranes, and cut the flesh into small pieces.
Heat the coconut oil in a large pan over medium-high heat. Brown the seasoned chicken pieces on all sides until golden. Add the sliced red bell pepper and cook for a few minutes with the meat.
Pour the full-fat coconut milk into the pan, stir well, and simmer gently over low heat for about ten minutes. At the same time, steam the fresh cauliflower rice for five minutes until cooked, keeping its crispy texture intact. Season the curry sauce with Celtic sea salt and black pepper just before the cooking time ends.
Divide the warm, steamed cauliflower rice among plates. Spoon the warm chicken curry directly over it and serve immediately.
