Courteney Cox Instagram – CHICKEN CURRY… you ready for this one? 👩‍🍳 •1 lb. chicken tenders cut into small cubes •1 small onion, chopped •1/2 tsp. chopped serrano chili (optional) •1 tsp. unsalted curry powder •Salt to taste •1-2 cups curry sauce (recipe below) •1/2 T chopped green onion •1/2 T chopped cilantro 1. Heat a medium size frying pan over med-hi heat. Spray with coconut oil, sauté onion and serrano chili. 2. Add chicken, curry powder and salt. Sauté until chicken is slightly brown on outside but not cooked through. 3. Add curry sauce and reduce heat to simmer. Cover and simmer for 5-10 minutes until chicken is cooked through. 4. Top with chopped cilantro and onion. CURRY SAUCE: •1/2 brown onion •1 clove garlic •1 T ginger •1/2 serrano chili (stem and seeds removed) •1 to 2 T unsalted curry powder •1 box of organic chicken stock •1 cup of chopped cauliflower 1. Place the onion, garlic, ginger and chili in a food processor and blend until you have a paste. 2. Heat a medium size stock pot over med-hi heat. Add paste and 1 to 2 T of broth to sauté paste until it starts to brown. Add more chicken stock little by little if the paste is browning too fast or starting to burn. 3. Once the paste is cooked, add the curry powder and another splash of chicken stock. Cook for another minute, stirring the mixture so it doesn’t burn. 4. Add the rest of the chicken stock and the cauliflower. Bring to boil, then reduce heat and simmer for 20 minutes or so, until cauliflower is tender. 5. Transfer to a blender and puree until sauce is smooth. Always start blender on lowest speed when you are blending hot food, otherwise it will explode all over the kitchen. You can add water or more broth if sauce is too thick. 6. Taste and adjust seasoning, adding salt or coconut milk for sweetness. Serve over cauliflower or basmati rice. Thanks, Jill Elmore! 🎥: @jadeehlers