A Flavor-Packed, Low-Carb Dinner in Under 40 Minutes!
Looking for a meal that’s both incredibly satisfying and effortlessly healthy? This Creamy Curry Chicken with Cauliflower Rice is your answer! It’s the perfect dish for feeding a crowd or for your weekly meal prep. The aromatic, rich curry sauce smothers tender chicken, all served over a bed of light, fluffy cauliflower rice. It’s a fantastic low-carb, high-protein meal that doesn’t compromise on flavor. Get ready for this to become a new weeknight staple!
Ingredients
• For the Creamy Chicken Curry
• 4 large chicken breasts (about 1.5 lbs / 680g), cut into 1-inch cubes
• 1 packet (4 oz / 113g) red or yellow curry paste
• 1 cup / 240 ml water
• 3 tbsp / 45 ml ghee or coconut oil
• ½ cup / 120 ml heavy cream or full-fat coconut milk
• For the Cauliflower Rice
• 1 large head of cauliflower
• 1 tbsp butter or olive oil
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish, optional)
Instructions
1. Directions
2. In a large skillet or Dutch oven over medium-high heat, melt the ghee. Add the curry paste and stir constantly for 1 minute until it becomes fragrant.2. Carefully pour in the water, stirring to combine with the paste. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld together.3. Add the cubed chicken to the sauce. Reduce the heat to medium-low, cover the pan, and let it cook for 20 minutes, or until the chicken is cooked through and tender.4. While the curry cooks, prepare the cauliflower rice. Chop the cauliflower into florets and pulse in a food processor until it resembles rice, or grate it using a box grater.5. In a separate large frying pan, heat the butter or olive oil over medium heat. Add the riced cauliflower, season with salt and pepper, and sauté for 2-3 minutes.6. Reduce the heat to low, cover the pan, and let the cauliflower steam for 5-8 minutes until it’s tender-crisp. Set aside.7. Uncover the chicken curry and stir in the heavy cream. Continue to simmer, uncovered, for 5 more minutes until the sauce has slightly thickened.8. To serve, spoon a generous portion of cauliflower rice into a bowl and top with the creamy chicken curry. Garnish with fresh cilantro if desired.
Nutritional Information
• Nutritional Info
• is an estimate per serving and may vary based on used.
• Serves: 6
• Calories: 350
• Fat: 16g
• Net Carbs: 10g
• Protein: 40g
Pro Tips
• for Perfect Curry
• For the fluffiest cauliflower rice, squeeze out any excess moisture using a cheesecloth or clean kitchen towel after ricing and before sautéing.
• Make it dairy-free by swapping the ghee for coconut oil and the heavy cream for full-fat canned coconut milk. This also adds a lovely, subtle sweetness.
• Feel free to add vegetables like spinach, bell peppers, or peas to the curry during the last 5-10 minutes of cooking for extra nutrients and color.
• For a deeper flavor, toast the curry paste in the ghee for an extra minute before adding the water. This helps to bloom the spices.
FAQ
Q: Can I make this chicken curry dairy-free
A: Yes, you can easily make this recipe dairy-free. Simply use coconut oil instead of ghee and substitute full-fat canned coconut milk for the heavy cream for a delicious alternative.
Q: What vegetables can I add to this curry
A: Feel free to add extra nutrients and color by stirring in vegetables like spinach, bell peppers, or peas during the last 5-10 minutes of the cooking time.
Q: How do I make my cauliflower rice fluffy and not soggy
A: For the fluffiest cauliflower rice, the key is to remove excess moisture. After ricing the cauliflower, squeeze it out using a cheesecloth or a clean kitchen towel before you sauté it.
Q: Is this recipe suitable for a keto diet
A: Yes, this Creamy Curry Chicken with Cauliflower Rice is a fantastic keto-friendly meal. With only 10g of net carbs and 40g of protein per serving, it fits perfectly into a low-carb or ketogenic lifestyle.
