Coconut chicken curry with cauliflower rice

Macros per serving

Indicative values, calculated from the ingredients and rounded.

Ingredients

• •500 g chicken breast/thigh, cut into bite-sized pieces
• •400 ml coconut milk
• •1 and a half tbsp curry powder
• •1 clove of garlic and 1 cm of grated ginger
• •1/2 onion
• •1 medium cauliflower
• •2 tbsp coconut oil
• •Salt, pepper and fresh coriander

Method

1. 1Blitz the cauliflower in a food processor into 'rice'; sauté for 5 minutes in the pan with a little oil and salt, then set aside.
2. 2Fry the onion, garlic and ginger in the coconut oil.
3. 3Add the chicken and brown it, then stir in the curry and toast for 1 minute.
4. 4Pour in the coconut milk and cook over medium heat for 15 minutes until the sauce thickens.
5. 5Serve the curry over the cauliflower rice with fresh coriander.

You'll need

Coconut milkAmazon →

Coconut oilAmazon →

Meal-prep containersAmazon →

These links are affiliate links: if you buy through them we may earn a small commission, at no extra cost to you.