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Chicken coconut curry over cauliflower rice

average rating is 3 out of 5, based on 150 votes

This Chicken Coconut Curry over Cauliflower Rice recipe is perfect for anyone looking for a delicious and healthy meal that is low-carb, high-protein, and diabetes-friendly. The combination of tender chicken, fragrant spices, creamy coconut milk, and nutritious cauliflower rice is sure to delight your taste buds and leave you feeling satisfied.

To add some extra crunch and texture to your meal, try topping the curry with some chopped peanuts or cashews. You can also garnish with fresh cilantro or green onions for a pop of color and flavor. This dish pairs well with a side salad or some roasted vegetables for a complete and balanced meal. Enjoy!

Serves

Prep Time

N/A

Total Time

N/A

Calories

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Tags:

Low-carb Diabetes-friendly High-protein Gluten-free Clean eating Weight loss Curry Cauliflower rice chicken main meal lunch dinner

Ingredients

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon coconut oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 can (14 oz) coconut milk (full fat)
1/2 cup chicken broth
1 tablespoon fish sauce
2 cups cauliflower rice (homemade or store-bought)
Salt and pepper to taste

Directions

In a large skillet, heat coconut oil over medium-high heat. Add onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
Add chicken to the skillet and cook until browned on all sides.
Add curry powder, turmeric, and cayenne pepper to the skillet and stir to coat the chicken and vegetables.
Pour in coconut milk, chicken broth, and fish sauce. Bring to a boil and then reduce the heat to low. Let simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened.
While the curry is simmering, prepare the cauliflower rice. If using store-bought, simply microwave according to package instructions. If making it at home, chop the cauliflower florets into small pieces and pulse them in a food processor until they resemble rice.
Season the curry with salt and pepper to taste.
Serve the curry over the cauliflower rice.