Curry Chicken with Cauliflower Rice

4.4 out of 5 stars5 stars67%4 stars16%3 stars8%2 stars3%1 star4%599 ratings
Here's a delicious fast and easy casserole with a taste of creamy coconut, curry, ginger and warming chili. Serve with low-carb cauliflower rice and enjoy! Moderate low carbModerate low carb72% Fat16% Protein9% Carbs14 g carbs / serving Easy 5 + 25 m5 minutes preparation25 minutes cooking time
Moderate low carbModerate low carb72% Fat16% Protein9% Carbs14 g carbs / serving Easy 5 + 25 m5 minutes preparation25 minutes cooking time

Here’s a delicious fast and easy casserole with a taste of creamy coconut, curry, ginger and warming chili. Serve with low-carb cauliflower rice and enjoy!

Ingredients

4 servingservings
USMetric
  • 1 lb 450 g chicken thighs, boneless
  • ½ lb 225 g broccoli
  • 3½ oz. 100 g fresh green beans
  • 1 1 yellow onion, finely choppedyellow onions, finely chopped
  • 3 tablespoons 3 tablespoons butter or coconut oil
  • 2 cans 2 cans coconut cream or coconut milk
  • 1 tablespoon 1 tablespoon curry paste
  • 1 1 red chili pepper, finely chopped or gratedred chili peppers, finely chopped or grated
  • 1 tablespoon 1 tablespoon grated fresh ginger
  • salt and pepper, to taste
Cauliflower rice

  • 123 lbs 750 g cauliflower
  • ½ teaspoon ½ teaspoon salt
  • 3¼ oz. 90 g butter or coconut oil
  • ½ teaspoon ½ teaspoon turmeric (optional)

Print recipe
NutritionModerate low carb72% Fat16% Protein9% Carbs14 g carbs / serving

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Melt butter or coconut oil in a pan.
  2. Fry finely chopped onion, ginger and chili pepper for a few minutes.
  3. Add curry paste and fry the chicken pieces until light brown (5–10 minutes). Add more butter or oil if needed.
  4. Chop broccoli and French beans and add to the pan.
  5. Add the coconut cream or milk, only the solid part, discard most of the excess liquid (or save it to make smoothies etc.), season and let simmer for 15 minutes.
  6. In the meantime, prepare the low-carb cauliflower rice.

Cauliflower rice

  1. Use a grater and grate the entire cauliflower head, even the stem.
  2. Melt butter or coconut oil in a skillet. Add the cauliflower rice and cook over medium heat for 5-10 minutes or until the rice has softened a bit.
  3. Add salt and optional turmeric while frying.
  4. You can also cook the rice in the microwave. Put the rice in a glass bowl, cover with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter or coconut oil and let it melt.

Tip

You can, of course, also make the rice all natural without turmeric or add another favorite spice. Try an herb salt, curry or paprika powder.

Meal plans

Get lots of weekly low-carb meal plans, complete with shopping lists and everything, with our premium meal planner tool (free trial).
 
Sauce BologneseMon
Chicken with Roasted Vegetables TricoloreTue
Salmon Tandoori with Cucumber SauceWed
Creamy Broccoli and Leek SoupThu
Fat Head PizzaFri
Butter-Baked Fish with Brussels Sprouts and MushroomsSat
Lamb Roast with Broccoli PuréeSun

Suggestions

Popular now

Top 30 recipes >

More recipes

Visual low-carb guides

Get started

For everything you need to get started – meal plans, shopping lists, daily tips and troubleshooting – just sign up for our free 2-week keto low-carb challenge:
challenge_pic2
Low Carb Made Easy How to Lose Weight Low-Carb Recipes Low-Carb Success Stories

20 Comments

  1. dom
    Used to eat a lot of green beans before starting LCHF, I figured they were out of bounds though, so haven't ate them for ages. Doh.

    I'll have some tonight though.

    Also, check a curry paste nutrition info, possibly a lot of sugar depending on brand.

    Out of curiosity, are these carb ratings before or after taking into account the fibre?

    I'm still not sure about working the fibre element out.

  2. bill
    I can't stand green beans.
  3. Frances
    Go down the Asian aisle of your grocers and get the real curry paste. I'm a bit obsessed with Thai red curry paste..
  4. MajumboMD
    The recipe looks awesome. In step two you mentioned ginger but I don't see it in the ingredients list. How much?
    Reply: #9
  5. pj
    It does say 1 tablespoon in recipe. usually an inch of fresh ginger, more or less, depending on taste.
  6. Momo
    Hi! I'm wondering where the 13 g carbs per serving are coming from? Should then be 52 g from all the ingredients above... wouldn't have thought reading through the list...
  7. Connie Asimakopoulos
    How does this work on the cholesterol levels
  8. gneal
    This recipe is incredibly flexible. You can choose the protein: beef, pork, even fish (add the fish in the last 5 minutes of simmering to prevent overcooking). You can choose the curry paste: thai red, thai green, a variety of indian pastes and powders I'm starting to explore. You can choose the veggies: summer squash, maybe a little winter squash, eggplant, shredded cabbage, maybe a little carrot. You can swap out the cauliflower rice for thinly shredded cabbage (raw), curried cauliflower rice, or more veggies in the curry.

    You can even adjust when you add the vegetables. I like my broccoli and carrots softer, so they simmer for the full 15+ minutes. I like my zucchini and cabbage a little crunchy, so they only simmer for 5-10 minutes.

  9. crystalseet
    Tumeric is ginger, alright, MajumboMD ?
    Hope this answers your query.

    The recipe looks awesome. In step two you mentioned ginger but I don't see it in the ingredients list. How much?

  10. Jan
    Turmeric is not ginger
  11. Anita in North Carolina
    I agree with Jan... Turmeric is not ginger, but does resemble it a bit on the exterior, except MUCH smaller and skinnier, without the offshoots a large ginger-root might have. A lot more expensive, too, but you need less. Turmeric has a wealth of benefits, but also some cautionary side effects.

    http://www.webmd.com/vitamins-supplements/ingredientmono-662-turmeric...

  12. gbl
    I made this tonight. It passed my 30 min qualification. I substituted wildly: leftover cooked chicken breast, 2 Jalepeno peppers, 2 Anaheim green peppers. Slivered not chopped. Saute in lots of butter and olive oil. Vindaloo curry paste, coconut milk (shake the can) no ginger (didn't have any), cayenne pepper, a couple splashes chicken broth, 4 cloves garlic. one onion, twp heaping Tbsps tomato paste. A good squeeze of lemon and chopped parsley to serve. Taste and add another Jalepeno if desired.

    No cauliflower. Actually, I think I would call mine Butter Chicken.

  13. Rosemary
    Very disappointed in this one tonight. You stated 2 cans of coconut cream or milk, but haven't stated the size so I added 2 cans 400 ml of coconut cream, which was way too watery and milky, so i added 3 tbs of mild curry powder and 3 tbs of cornflower, so with me adding the curry powder and 800ml of coconut milk i think you can say my above meal tonight didn't turn out low carb would you agree, can you please confirm the size cans we are meant to use btw the above dish did taste amazing with the extra cornflower and curry powder lol
    Reply: #20
  14. 1 comment removed
  15. Hi Rosemary!

    Now you have two comments and we will not delete them. :) (the display of your comment was probably a bit delayed).

    Well, a small amount of cornflower will probably not harm you...the dish is still LCHF. You can try with Psyllium Husk Powder instead if you would like to make the dish less watery (but just use it in a very small amounts, it can easily become to "thick" instead)

    Reply: #16
  16. Rosemary
    Thank you for responding Peter, sorry just I saw comment on first time and when i came back later I thought it got deleted, sorry, I have ordered some Psyllium Husk Powder online hopefully I get it soon. also can you tell me the ml i should or coconut milk please as i used 2 400 ml so that is 800 ml is the correct can size to use, please. ?. thanks :) you can delete the middle comment 14 :)
    Reply: #17
  17. Hi Rosemary!

    Deleted the post.

    Yes, 2 * 400 ml s is the correct can size :)

  18. Noelle
    Yikes, the coconut cream I bought from the store has 22g total carbs and 20g of sugar per can! That will throw the nutritional info way off. Do they make coconut cream without added sugar? What brand/type did you use Peter?
  19. Christine
    I have made this several times. Each time I double the recipe and feed friends along with family. Everyone loves it and there has never been any left! YAY
    I do increase the curry by a tablespoon. No fresh ginger used powder and still delicious.
  20. AJK
    Rosemary, did you use only the solid parts of the coconut milk/cream as stated in the directions? I'm wondering if that would reduce the watery-ness
  21. Brigid Mold
    Sounds like a great recipe. I need to know how to make curries without using regular cows cream. It makes me really ill and i have always been like this. I also can't handle chilli. I was always told that a true curry is one where you can eat it and at the end of the meal have a nice warm feeling at the back of your throat. I need a bit of inspiration.

Leave a Reply

Reply to comment #0 by