Chicken Curry with Cauliflower ‘Rice’
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.
Diffifulty
Inte rmediate
PREP Time
— Mins
Cook Time
— Mins
Calories
247.0 cals
Ingredients
4 organic, free-range chicken thighs or 2 breasts (chopped)
1 pure coconut milk (1 Tin)
1 brown onion (large brown, chopped)
1 clove garlic (minced)
2 ginger ((or more if you like), minced)
2 organic tomatoes
1 coconut amino or tamari Himalayan salt, pepper to taste ((or ‘medium’ if you prefer it spicier))
Good cooking fat (ghee, coconut oil, olive oil, animal fat)
1/2 bone broth and/or water
1/2 fresh cauliflower (grated (to make ‘rice’))
Chili if you like heat, paprika, turmeric, fresh coriander leaves for flavour and garnish, other herbs and spices of choice, spinach leaves, celery
Gadgets
Large saucepan Grater or food processor for the cauliflower ‘rice’
2 x large cooking spoons
Instructions
1
Add the curry ingredients to a slow cooker and cook all day or overnight on low.
2
Another time, or if you have two slow cookers like I do, add the grated cauli and cook on low for 3-4 hours.
3
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!
