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30-Minute Coconut Chicken Curry with Cauliflower Rice – vegetarian recipe
Stav Kogan

30-Minute Coconut Chicken Curry with Cauliflower Rice

Craving a rich, aromatic curry but short on time? This 30-Minute Coconut Chicken Curry is your new weeknight hero! It's incredibly simple to make, packed with flavor, and naturally low-carb thanks to a fluffy bed of cauliflower rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 430
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 1 medium yellow onion, chopped
  • 1 ½ pounds / 680 g (24 oz) boneless, skinless chicken thighs, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 can (14-ounce / 400 ml / 13.5 fl oz) full-fat coconut milk
  • 1 tablespoon (15 g / 0.53 oz) curry powder
  • 1 ¼ teaspoon / 4 g (0.14 oz) ground turmeric
  • 3 cups (300 g / 10.6 oz) riced cauliflower
  • For a deeper flavor, ensure you don't overcrowd the pan when browning the chicken. Work in batches if necessary to get a beautiful golden-brown crust on all sides.
  • To make the curry sauce even richer, use full-fat, unsweetened coconut milk. For a thicker sauce, let it simmer for a few extra minutes with the lid off.
  • Feel free to add vegetables like spinach, bell peppers, or zucchini during the last 10 minutes of simmering for extra nutrients and color.

Method
 

  1. Directions
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  3. Add the chopped onion and sauté for 5 minutes, or until softened and translucent.
  4. Add the chopped chicken thighs to the skillet, season generously with salt and pepper, and cook for 6-8 minutes, stirring occasionally, until browned on all sides.
  5. Pour in the coconut milk, then whisk in the curry powder and ground turmeric until smooth.
  6. Bring the mixture to a gentle simmer and cook, uncovered, for 15-20 minutes, allowing the sauce to thicken slightly.
  7. While the curry simmers, prepare the cauliflower rice by steaming it with a few tablespoons of water in a separate pan until tender.
  8. Serve the hot curry over the steamed cauliflower rice.
  9. Adjust the heat to your liking.
  10. Add a pinch of cayenne pepper or a chopped red chili along with the onions for a spicier kick.

Nutrition

Calories: 430kcalCarbohydrates: 5gProtein: 28gFat: 29g

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