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Chicken curry with coconut juice. Of olive oil in a large pan over medium heat. Add the cubed chicken and cook for 3 4 minutes while stirring occasionally to cook all sides of the chicken. Cook without stirring 3 to 4 minutes or until.
Cook for 3 4 minutes stirring for the flavours to mingle and cauliflower to cook evenly. In a large pot over high heat combine remaining tablespoon olive oil with 1 cup coconut milk and bring it to a boil about 3 minutes then add in the cauliflower rice and remaining teaspoon salt. Steam the green beans and snow peas for 2 minutes.
Serve the warmed naan on the side. In a large pan nonstick if you have one heat a drizzle of olive oil on medium high until hot. While the chicken is cooking make the coconut cauliflower rice.
Taste then season with salt and pepper if desired. Add riced cauliflower coriander stems and garam masala. Serve the cooked rice topped with the finished chicken and cauliflower and sauce.
To the pan of cooked chicken and curry add the roasted cauliflower. Place in a bowl. Then add of the cut up bell peppers and the yellow curry powder to the pan.
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