Chicken Curry with Cauli-Rice Recipe


A warming chicken curry loaded with aromatic spices that are paired with low-carb rice.

Yield: 4 servings

Total Time Taken: 20 minutes


1 pound chicken thighs, boneless

1 medium-sized white onion, peeled and chopped

3 ½ ounce green beans, chopped

½ pound broccoli head, chopped

3 tablespoons olive oil

3 ¼ ounce butter, unsalted

14-ounce coconut milk, full-fat

1 2⁄3 pound cauliflower head, cut into florets

1 red chilli pepper, chopped

1 tablespoon minced ginger

1 ½ teaspoon salt, divided

½ teaspoon ground black pepper

½ teaspoon turmeric powder

1 tablespoon curry paste

1 tablespoon chopped cilantro


  1. Place a large skillet pan over medium heat, add oil and let heat.
  2. Add onion, ginger and chilli pepper and sauté for 3-4 minutes or until onion is tender.
  3. Add chicken pieces, stir in curry paste, 1 teaspoon salt, black pepper and fry chicken for 8-10 minutes or until nicely golden brown on all sides, stirring occasionally.
  4. Add broccoli and beans, pour in the milk and let simmer for 15-20 minutes until gravy reaches desired thickness and chicken is cooked through, cover the pan.
  5. While chicken is cooking, prepared cauliflower rice. Remove and discard the stem of the cauliflower and grate the head.
  6. Place a medium-sized non-stick skillet pan over medium heat, add butter and let melt. Add grated cauliflower and cook for 8-10 minutes or until soft.
  7. Stir in remaining salt and turmeric and remove the pan from the heat.
  8. Garnish the cooked curry with cilantro and serve with cauliflower rice.

Nutritional Information Per Serving: 213 Cal, 7 g total fat (3 g sat. fat), 98 mg chol., 50 mg sodium, 4 g carb., 3 g fiber, 33 g protein.

Chicken Curry with Cauli-Rice


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