Riced cauliflower is a good option when you have to cook for a lot of people. Also, it is low-carb, and when combined with curry chicken, you’ll have a great source of protein.
4 chicken breasts
1 packet curry paste
1 cup water
3 tbsp. ghee
½ cup heavy cream
1 head cauliflower
- In a large pan, melt the ghee, add the curry, and stir. When combined, add the water, and simmer for 5 minutes.
- Add the chicken, cover and keep cooking for 20 minutes more. When it is done, add the cream and cook for 5 additional minutes.
- Separately, prepare the cauliflower rice: chop the head into florets and shred. Sauté in a frying pan with a little butter or olive oil, and then turn to low, covering with a lid. Let it steam for 5-8 minutes.
- Serve along with the chicken curry.
Nutritional Info per Serving
Net Carbs: 10g