Coconut Curry Chicken with Cauliflower Rice

Prepare the ingredients by dicing the chicken breast into 1 inch cubes, mincing the garlic, grating the fresh ginger, roughly chopping the red onion (1/4 per person) and green capsicum (1/2 per person), and grating the cauliflower to make cauliflower rice.

In a large pan over medium heat, add olive oil. Once hot, add the minced garlic, grated ginger, and the roughly chopped red onion. Sauté for 2-3 minutes until the onion starts to soften.

Add the diced chicken breast to the pan, stirring occasionally, until the chicken is browned on all sides, about 5-6 minutes.

Sprinkle the curry powder and ground cinnamon over the chicken, stirring well to coat the chicken evenly. Cook for another 2 minutes to toast the spices.

Pour in the coconut milk and 50ml of chicken stock per person, stirring well. Bring the mixture to a simmer, then reduce the heat to low and cook, covered, for 20 minutes.

While the chicken is simmering, in a separate pan over medium heat, add olive oil. Add the grated cauliflower rice and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.

Add the roughly chopped green capsicum to the chicken curry during the last 5 minutes of cooking to soften slightly but retain some crunch.

Serve the coconut curry chicken hot over a bed of cauliflower rice. Garnish with chopped fresh coriander. Adjust seasoning with salt and pepper if needed.