Coconut Curry Chicken with Cauliflower Rice

Paleo
Asian
Keto
Indian
Thai
Fusion
Chicken

Coconut curry chicken is a healthy dish packed full flavor, simmered in curry spice and coconut milk, then served over a bed of cauliflower rice to soak up the saucy goodness.

Nutrition Per Portion

Calories
714
Carbs
25.8g
Fat
53.4g
Fibre
10g
Protein
40.2g
Sugar
9g

Chicken Breast
Coconut Milk
Chicken Stock

Use 50ml of chicken stock per person
Curry Powder
Garlic
Fresh Ginger
Ground Cinnamon
Red Onion

Use 1/4 of the onion per person
Green Capsicum

Use 1/2 capsicum per person
Cauliflower
Olive Oil

Use 2 tablespoons of oil per person
Fresh Coriander

0.0 min

Chop chicken into 1 inch cubes.
1.0 min

Add 1/2 of the olive oil to a saucepan or large skillet and bring to medium-high heat.
1.5 min

Mince the garlic.
2.0 min

Grate the ginger.
2.5 min

Add the chicken to the pan and sear, cooking partially. Approximately 5 mins.
3.0 min

Roughly chop the onion and capsicum.
7.5 min

Add onion, capsicum, ginger, garlic, curry powder, and cinnamon to the pan with the chicken and cook for 2-3 minutes, careful not to burn the spices.
9.5 min

Add coconut milk and chicken stock, and stir.
10.0 min

Reduce heat to simmer for 25-30 minutes until sauce thickens.
11.0 min

Using a grater, grate the cauliflower to make cauliflower rice.
28.0 min

Heat the remaining oil in a skillet over medium high heat.
28.5 min

Finely chop the coriander.
29.0 min

Add the cauliflower rice to skillet and fry until golden. Approximately 5 mins.
35.0 min

Remove from heat and serve the curry atop the cauliflower rice.
35.5 min

Garnish with coriander.

Ingredients

Chicken Breast

Diced into 1 inch cubes

Coconut Milk

Chicken Stock

combine each stock cube with 450-500ml of boiling water. Stir until dissolved. Use 50ml of chicken stock per person

Curry Powder

Garlic

Minced

Fresh Ginger

Grated

Ground Cinnamon

Red Onion

Roughly Chopped Use 1/4 of the onion per person

Green Capsicum

Roughly chopped Use 1/2 capsicum per person

Cauliflower

Grated to make cauliflower rice

Olive Oil

Divided Use 2 tablespoons of oil per person

Fresh Coriander

Chopped for garnish