Chicken and Vegetable Curry with Cauliflower Rice

A rich and flavorful chicken and vegetable curry served with cauliflower rice.

Ingredients

• 2 boneless, skinless chicken thighs, cubed Chicken
• 1 medium (about 500g), grated using a box grater or food processor Cauliflower
• 1 medium, chopped Onion
• 1 tbsp Ginger-garlic paste
• 1 can (14 oz) Diced tomatoes
• 1 can (13.5 oz) full-fat Coconut milk
• 2 tbsp (adjust to taste) Curry powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam masala
• 2 tbsp (coconut or vegetable oil) Oil
• to taste Salt and black pepper
• 2 tbsp, chopped (for garnish) Cilantro

Instructions

1. Prepare cauliflower rice by grating the cauliflower using a box grater or food processor until it resembles rice-like granules. Set aside.
2. Heat oil in a pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add ginger-garlic paste and sauté for about 30 seconds until fragrant.
4. Add chicken cubes and cook until browned on all sides.
5. Add diced tomatoes, coconut milk, curry powder, turmeric powder, garam masala, salt, and black pepper. Mix well to combine.
6. Bring to a simmer, then reduce heat and cover. Cook for 20-25 minutes, or until chicken is cooked through and the sauce has thickened. Stir occasionally.
7. While the curry simmers, steam or sauté the grated cauliflower until tender-crisp, about 5-7 minutes. Alternatively, microwave for 3-4 minutes.
8. Serve the chicken curry hot over cauliflower rice.
9. Garnish with fresh cilantro before serving.

Cuisine: Indian

Suitability: gluten-free,low-carb

Prep Time: 20 mins

Cook Time: 35 mins

Serving Size: 2

Meal Type: dinner