Indian Chicken Curry on Cauliflower Rice

2 servings


For the chicken curry:

400 gr chicken breast, cut into large cubes

1 onion

1 cup coconut milk

1 tbsp coconut oil

1 tsp crushed ginger root

1 tsp curry powder

Salt and pepper

For the cauliflower rice:

1 cauliflower, stems removed, broken into florets

1 tbsp coconut oil

1.5 cups boiling water



In a large pan, sauté the onion and chicken cubes in the coconut oil. Season with salt and pepper and stir fry. When the chicken is almost done, add the ginger and curry powder and mix.

Add the coconut milk and bring to a boil. Lower the flame and simmer for another 20 minutes.

Meanwhile, prepare the cauliflower rice. Chop the cauliflower florets to the size of rice grains with a sharp knife or in a blender.

In a hot frying pan, lightly sauté the cauliflower grains in 1 tbsp of coconut oil carefully, so as not to burn them, season with salt and add 1.5 cups of boiling water. Bring to a boil, cover and simmer for another 15 minutes on a low flame.

Divide the cauliflower rice into two portions and top each with one half of the chicken curry.

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