Caribbean Banana Chicken Curry with Roasted Curry Cauliflower Rice

This is without a doubt one of my favorite recipes from Fixate.  I love the combination of sweet and spicy in this dish.  I usually use frozen cauliflower, but this time I used cauliflower rice made from fresh cauliflower I pulsed in my food processor and roasted. 

Recipe adapted from Food Network

Ingredients:

1 skinless boneless chicken breast cut into cubes

3-4 bananas

½ sweet onion diced

4 garlic cloves

3 teaspoons yellow curry paste

½ teaspoon curry powder

1 teaspoon ground ginger

2 teaspoons coconut sugar

4 teaspoons lime juice

Zest from 2 limes

2 cups low sodium chicken broth

2 cups cauliflower rice

Olive oil spray

Optional: Top with unsweetened coconut, peanuts, dried cranberries, etc…

Directions:

1. Preheat oven to 400 degrees.  Line a small baking sheet with aluminum foil and spray with olive oil spray. 
2. Spread the cauliflower rice in an even layer on the baking sheet.  Spray with olive oil spray and sprinkle with curry powder.  Roast 20-25 minutes.
3. Spray a nonstick skillet with olive oil spray.  Cook the chicken over medium heat.  I sprinkled some lime zest and curry powder on the chicken while it cooked.  Cook for about 5 minutes stirring often.
4. Spray a large nonstick skillet with olive oil spray.  Add garlic, bananas, and onions.  Cook on medium heat for 5 minutes. 
5. Add curry paste, ginger, coconut sugar, and broth.  Cook stirring for 1 minute.
6. Add the chicken, lime juice, and lime zest.  Cook stirring frequently for 5 more minutes to allow sauce to thicken.
7. Divide cauliflower rice among bowls.  Top with the chicken curry. 
8. Optional: Top with unsweetened coconut, peanuts, dried cranberries, etc…