Chicken Curry With Cauliflower Rice Recipe

Name: Chicken Curry With Cauliflower Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless chicken breasts boneless, cubed; 3 tablespoons coconut oil divided; 1 small yellow onion chopped into a 1/4 inch dice; 2 cloves garlic finely mined; 1 inch fresh ginger piece of, peeled and finely minced; 1 cup vegetable frozen, medley; 2 teaspoons curry powder; 14 ounces full fat coconut milk; 2 teaspoons tapioca starch; 3 tablespoons fresh cilantro minced; kosher salt; freshly ground black pepper; 1 head cauliflower

Servings: persons

1 pound skinless chicken breasts boneless, cubed
3 tablespoons coconut oil divided
1 small yellow onion chopped into a 1/4 inch dice
2 cloves garlic finely mined
1 inch fresh ginger piece of, peeled and finely minced
1 cup vegetable frozen, medley
2 teaspoons curry powder
14 ounces full fat coconut milk
2 teaspoons tapioca starch
3 tablespoons fresh cilantro minced
kosher salt
freshly ground black pepper
1 head cauliflower

1
["Step 1: Generously season the cubed chicken breasts with salt and pepper. Heat one tablespoon coconut oil in a skillet over medium high heat. Add the chicken breast pieces and cook until no longer pink and juices run clear. Remove from heat and set aside", "Step 2: Return the skillet back to the heat and add another tablespoon of coconut oil to the pan. Cook the onions, garlic, and ginger until onions have softened and appear translucent. Stir in the frozen vegetables and curry powder. Cook the mixture for a minute then add the chicken back to the pan. Add the coconut milk and stir to combine.", "Step 3: Reduce the eat to medium low and allow the curry to cook for 10 minutes so that the flavors can meld.", "Step 4: Meanwhile, using a food processor or high powered blender, chop the cauliflower into the size of rice granules. In a skillet, add the remaining tablespoon of coconut oil and cook the cauliflower ""rice"" until slightly browned. Season with salt and pepper to taste.", "Step 5: Raise the heat to medium high again and stir in the tapioca starch to thicken the curry sauce. Taste the chicken curry and adjust seasoning as necessary. Mix in the chopped fresh cilantro just before serving."]

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound skinless chicken breasts boneless, cubed, 3 tablespoons coconut oil divided, 1 small yellow onion chopped into a 1/4 inch dice, 2 cloves garlic finely mined, and more.

Yes, Chicken Curry With Cauliflower Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Curry With Cauliflower Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions