Low-carb curry chicken with cauliflower rice

Low-carb curry chicken with cauliflower rice

If there’s anything more mouthwatering than the combination of ginger, coconut and curry, we don’t know what it is. Be prepared for a stampede to the dinner table! Bonus: it comes together incredibly quickly.

Low-carb curry chicken with cauliflower rice

If there’s anything more mouthwatering than the combination of ginger, coconut and curry, we don’t know what it is. Be prepared for a stampede to the dinner table! Bonus: it comes together incredibly quickly.
USMetric
4 servingservings

Ingredients

Curry chicken
  • 3 tbsp 3 tbsp butter or coconut oil
  • 1 1 yellow onion, finely choppedyellow onions, finely chopped
  • 1 tbsp 1 tbsp grated fresh ginger
  • 1 1 red chili pepper, finely chopped or gratedred chili peppers, finely chopped or grated
  • 1 tbsp 1 tbsp red curry paste
  • 1 lb 450 g boneless, skinless chicken thighs, cut into thirds
  • 8 oz. 225 g broccoli, cut into florets
  • 3 oz. 75 g fresh green beans, cut in halves
  • 27 oz. 750 g canned coconut cream or coconut milk (only use solid part)
  • salt and pepper, to taste
Cauliflower rice
  • 1½ lbs 650 g cauliflower
  • 3 oz. 75 g butter or coconut oil
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp turmeric (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

Curry chicken

  1. Melt butter or coconut oil in a large pan.
  2. Add onion, ginger and chili pepper and fry until they become fragrant and softened, about 5 minutes.
  3. Add curry paste and chicken. Fry until chicken is light brown (5–10 minutes). Add more butter or oil if needed.
  4. Add the broccoli and green beans to the pan.
  5. Add the coconut cream or milk — only the solid part. Season with salt and pepper, and let simmer for 15 minutes.
  6. While the chicken is simmering, prepare the cauliflower rice.

Cauliflower rice

  1. Using a grater or food processor fitted with a metal blade, grate the entire cauliflower head, including 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!

Sunny turmeric is loaded with health benefits, and makes food look irresistible. But it’s not the only spice you can invite to the party. Try an herbed salt, curry powder, or paprika to mix it up!

When you separate the solid parts of the coconut cream or milk, save the excess liquid to make delicious smoothies!

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57 comments

  1. Rochelle
    I actually really enjoyed this. I thought there was too much sauce initially as it didn't thicken at all but it's absorbed into the cauliflower rice and is so yum! I added a little more curry as I found there wasn't a very strong curry flavour.
  2. Jodie
    I loved the recipe but found that every time I make it, the sauce tastes REALLY buttery!! I assume its the Coconut milk? I've never used it before? How do you get rid of the strong buttery-ness?
    Reply: #53
  3. Kristin Parker Team Diet Doctor

    I loved the recipe but found that every time I make it, the sauce tastes REALLY buttery!! I assume its the Coconut milk? I've never used it before? How do you get rid of the strong buttery-ness?

    If you are using butter for the first step, try coconut oil. Also check your curry and coconut milk to see if either of them smell or taste buttery to you. That can vary by brand.

  4. Amber
    What’s the nutrition information if we don’t make cauliflower rice to go with it?
    Reply: #55
  5. Kristin Parker Team Diet Doctor

    What’s the nutrition information if we don’t make cauliflower rice to go with it?

    You can look up the nutritional information for the amount of cauliflower and subtract that out; same with the other ingredients if you needed more than just carbohydrate amount.
    https://ndb.nal.usda.gov/ndb/search/list

  6. Brewster
    All those stricter Keto folk; leave out BEANS and sub with something like Okra or broccoli, leave out ONION and sub with green part of spring onion (maybe called Scallions or green shallots in US). Zucchini or summer squash is also another good keto sub or additive.
    Your carbs will be much lower.
  7. Teresa
    I love the recipe but I am allergic to coconut can I substitute the coconut milk for heavy cream ?
    Reply: #58
  8. Kristin Parker Team Diet Doctor

    I love the recipe but I am allergic to coconut can I substitute the coconut milk for heavy cream ?

    Heavy cream is much thicker than coconut milk. You may want to try almond milk instead.

  9. 1 comment removed
  10. Sue
    Although we are not meant to be counting calories, how on earth does this get to 1200 calories per portion ?
  11. Sarah
    Has anyone tried making this in an instant pot?
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