Chicken Curry with Cauliflower ‘Rice’
July 05 ,2020
Chicken Curry with Cauliflower

This simple and delicious chicken curry is dairy and grain free and is packed with protein and good fats. It is also a great option for a work day as you can just throw it in the slow cooker before walking out the door in the morning and it will be ready to serve when you walk in that evening.

Prep Time: 15 Minutes

Cook time: 30 Minutes

Serves: 4

Difficulty: Medium

Ingredients :
4 organic, free-range chicken thighs or 2 breasts, chopped
1 tin 100% pure coconut milk
1 large brown onion, chopped
2 carrots, cut into small pieces
1 clove garlic, minced
2 tsp ginger (or more if you like), minced
2 fresh organic tomatoes, chopped
2 tbsp organic mild curry powder (or 'medium' if you prefer it spicier)
1 tbsp coconut amino or tamari Himalayan salt, pepper to taste Good cooking fat (ghee, coconut oil, olive oil, animal fat) 1/2 cup bone broth and/or water 1/2 head fresh cauliflower, grated (to make 'rice') Optional: Chili if you like heat, paprika, turmeric, fresh coriander leaves for flavour and garnish, other herbs and spices of choice, spinach leaves, celery Kitchen Gadgets: Large saucepan Grater or food processor for the cauliflower 'rice' 2 x large cooking spoons OR: add the curry ingredients to a slow cooker and cook all day or overnight on low. Another time, or if you have two slow cookers like I do, add the grated cauli and cook on low for 3-4 hours. If you make a large batch of the rice and store away in the freezer you'll always have some to thaw, heat and serve!

  1. Heat oil in a medium saucepan on low, add onions and allow to cook gently.
  2. Add garlic and chicken and slowly increase the temperature but watching onion and garlic don’t burn.
  3. Add carrot to the saucepan along with the spices, any other herbs, salt, pepper, tomato, amino, broth/water and coconut milk to the saucepan and reduce heat to a gentle simmer.
  4. While the curry cooks, bring a large fry pan to a very low heat on the stove and add grated cauliflower. Stir often with a large spoon to prevent burning. No water or oil is needed for this, just a very low temp on the stove. Alternatively, place the grated cauliflower in the slow cooker a few hours earlier than the time you plan to start making dinner.
  5. Once all ingredients are cooked through, the carrot is soft and the liquid has reduced slightly, turn off the heat.
  6. Serve by spooning the curry mixture over a flattened heap of cauliflower or white rice on a plate. Garnish with coriander leaves.
Per Serve:

Calories: 274.0 cal

Carbohydrates: 14.0 gm

Protein: 16.0 gm

Fat: 18.0 gm

Contributors: Aimee Clark Food & Cooking Coach Primal Influence

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