Cauliflower Rice Chicken Curry

Nutrition per serving (estimate)

Why we like it

Cauliflower rice soaks up the sauce the way rice does but has about 5g carbs per 100g versus around 28g for cooked white rice. Coconut milk makes the sauce rich, chicken brings protein, and cauliflower is high in vitamin C.

Ingredients

• 1 large cauliflower head
• 180g chicken breast
• 1 can coconut milk
• 1 onion
• 3 garlic cloves
• 2cm ginger
• 1 tbsp curry powder
• 1 tsp turmeric
• ½ tsp cumin
• 1 tbsp coconut oil
• Fresh cilantro
• Salt

Method

1. Break cauliflower into florets. Pulse in food processor until rice-sized. Do not over-process.
2. Dice chicken into chunks. Dice onion. Mince garlic and ginger.
3. Heat coconut oil in a pan. Cook onion 4 minutes.
4. Add garlic, ginger and spices. Cook 1 minute stirring constantly.
5. Add chicken. Cook 5-6 minutes until sealed.
6. Pour in coconut milk. Simmer 15 minutes until chicken is cooked through.
7. Meanwhile, heat a dry pan. Cook cauliflower rice 5-6 minutes stirring often until tender.
8. Serve curry over cauliflower rice. Top with cilantro.