Easy, delicious and sure to be a crowd pleaser, this curry chicken lettuce wraps recipe makes for the perfect weeknight meal!
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
1 lb boneless skinless chicken thighs
1/4 cup minced onion
2 garlic cloves, minced
2 tsp Curry Powder
1.5 tsp pink Himalayan salt
1 tsp black pepper
3 tbsp. ghee
1 cup cauliflower rice
6–8 small lettuce leaves
1/4 cup Lactose free sour cream or plain, unsweetened coconut milk yogurt
Prepare your vegetables and set aside.
Cut your chicken thighs into 1 inch pieces.
Heat a large skillet on medium heat. When it comes to temperature add in 2 tbsp. of ghee and then the onion. Stir often until browned.
Add in the chicken, garlic and salt. Stir well.
Cook the chicken, stirring often until browned, about 8 minutes.
Add in the third tablespoon of ghee, the curry and the cauliflower rice. Sauté until well combined.
Lay out your lettuce leaves, and spoon the curry chicken mix into each one.
Top with a dollop of cream!
Curry: Primal Palate is high quality and doesn’t have any sugar! Mix it with plenty of ghee or coconut milk for a delicious curry base.
For the yogurt or sour cream: if you can do dairy, a full fat, pastured (preferably, cultured, lactose free) sour cream is recommended. If you can’t do dairy free, unsweetened yogurt is a good alternative. CoYo is a good brand.