Are you craving a hearty, flavorful dish that’s both healthy and satisfying? Coconut Curry Chicken served with Cauliflower Rice is the perfect option.
This vibrant dish is a low-carb, gluten-free alternative to traditional curry recipes, packed with protein, rich spices, and creamy coconut milk.
Whether you’re following a keto diet, gluten-free lifestyle, or simply looking for a quick meal that bursts with flavor, this recipe is for you!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 40 minutes, perfect for busy weeknights.
- Healthy: Low-carb, high-protein, and packed with veggies.
- Versatile: Easily customizable with your favorite vegetables or protein substitutes.
Coconut Curry Chicken Cauliflower Rice
Description
This Coconut Curry Chicken with Cauliflower Rice is a delicious, wholesome dish that combines tender chicken with a rich coconut curry sauce infused with aromatic spices like turmeric, cumin, and curry powder. Served alongside fluffy cauliflower rice, this meal is gluten-free, keto-friendly, and packed with nutrients. Bursting with vibrant colors and bold flavors, it's perfect for weeknight dinners or meal prep. Whether you're watching carbs or simply craving comfort food with a healthy twist, this recipe is sure to become a household favorite!
Ingredients
For the Chicken Curry:
For the Cauliflower Rice:
Instructions
Preparing the Cauliflower Rice
- Rinse and Chop: Wash the cauliflower and cut it into florets.
- Process: Add florets to a food processor and pulse until the texture resembles rice.
- Cook: Heat coconut oil in a skillet over medium heat. Add cauliflower rice, season with salt and pepper, and sauté for 5-7 minutes until tender. Set aside.
Cooking the Coconut Curry Chicken
- Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add diced onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
- Cook Chicken: Add chicken pieces to the skillet. Sear on all sides until golden, about 5 minutes.
- Add Spices: Stir in curry powder, turmeric, and cumin. Cook for 1 minute to toast the spices.
- Simmer Sauce: Pour in coconut milk and chicken stock. Bring to a gentle simmer, then add cherry tomatoes. Cook for 10 minutes until the chicken is cooked through.
- Finish with Spinach: Stir in spinach leaves and lime juice. Cook for another 2 minutes until the spinach wilts. Adjust seasoning with salt and pepper.
Serving
- Divide the cauliflower rice among serving bowls.
- Spoon the coconut curry chicken over the rice.
- Garnish with fresh cilantro and a wedge of lime, if desired.
Equipment
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Servings 4
- Amount Per Serving
- Calories 504.83kcal
- % Daily Value *
- Total Fat 34.02g53%
- Saturated Fat 26.77g134%
- Trans Fat 0.01g
- Cholesterol 84.58mg29%
- Sodium 1216.7mg51%
- Potassium 1395.68mg40%
- Total Carbohydrate 21.37g8%
- Dietary Fiber 5.99g24%
- Sugars 6.28g
- Protein 33.71g68%
- Vitamin A 65.62 IU
- Vitamin C 83.84 mg
- Calcium 109.19 mg
- Iron 6.44 mg
- Vitamin E 1.66 IU
- Vitamin K 69.6 mcg
- Thiamin 0.27 mg
- Riboflavin 0.38 mg
- Niacin 13.73 mg
- Vitamin B6 1.37 mg
- Folate 140.2 mcg
- Vitamin B12 0.23 mcg
- Phosphorus 464.67 mg
- Magnesium 131.96 mg
- Zinc 2.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips and Variations
- Vegetarian Option: Replace chicken with tofu or chickpeas.
- Spicy Kick: Add a chopped red chili or a teaspoon of chili flakes.
- Extra Veggies: Include zucchini, bell peppers, or carrots for added nutrition.
