Net carbs per serving: 12g
1 tablespoon extra virgin olive oil or avocado oil
1 pound chicken thighs, cut into bite-size pieces (or chicken breast)
3-4 mini eggplants, ends trimmed and chopped
1-354g jar Maya Kaimal Goan Coconut Simmer Sauce
1 fresh ripe tomato, diced
4 cups cooked cauliflower rice, for serving
Fresh cilantro, for serving
Lime Wedges, for serving
1. In a medium skillet, heat the oil over medium-high heat. Season with chicken with salt and pepper. Place the bite-size pieces into the skillet in a single layer. Cook, without disturbing, for 3-4 minutes, until golden brown and crispy. Flip, and cook for an additional 3-4 minutes. Remove from the pan and set aside on a plate.
2. Add the eggplant to the hot skillet, and cook on all sides until browned. Pour the Goan Coconut Simmer Sauce into the skillet and add the chicken back to the skillet. Reduce the heat to medium-low, and simmer for 15 minutes. Add the diced tomato, and stir well.
3. Season with salt and pepper to taste, and serve over cooked cauliflower rice with cilantro and fresh lime.