1. Prep ingredients
Finely chop onion. Peel and finely chop ginger. Pick cilantro leaves from stems; finely chop stems, keeping leaves whole. Pat chicken dry. Season all over with salt and pepper.
2. Roast Cauliflower Rice
Heat oven to 400, add cauliflower rice to sheet pan, sprinkle with salt and pepper, roast for about 20 min until slightly golden and nutty flavored.
3. Brown chicken
Heat 1 TBL oil in a medium Dutch oven or pot over medium-high heat. Add chicken and cook, stirring once, until golden but not cooked through, about 2 minutes. Transfer chicken to a plate.
4. Sauté aromatics
Heat 2 TBL oil in same pot. Add onions and cook, stirring, over medium-high heat until golden, 5–6 minutes. Stir in chopped ginger, cilantro stems, and 3½ teaspoons curry powder; cook until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook until paste is brick-red, 1–2 minutes.
5. Simmer sauce
Add ¾ cup water and a pinch each of salt and pepper; bring to a boil. Simmer over medium heat until sauce is slightly reduced, 5–6 minutes. Stir in mascarpone until incorporated. Add chicken and any resting juices and simmer, stirring occasionally, until sauce is thickened and chicken is cooked through, about 5 minutes.
6. Finish & serve
Spoon cauliflower rice into bowls, then top with curry chicken and sauce. Garnish with whole cilantro leaves. Enjoy!