Chicken Curry on Cauliflower Rice


This dinner came together rather quickly and like you’d expect from a curry, it is full of incredible flavor and will make your house smell so rich and delicious.

I’m all about this cauliflower rice and don’t bother with regular rice anymore, for a few good reasons. This also ends up making the dish full of vegetables while still being all about the spicy, saucy chicken. I had seconds.


Chicken Curry on Cauliflower Rice
Adapted from Allrecipes

1/4 cup butter or coconut oil
4 large skinless, boneless chicken breast halves, thinly sliced
1 onion, chopped
2 carrots, thinly sliced
4 cloves garlic, minced
1 Tbs minced ginger
1/2 – 1 tsp crushed red pepper flakes
2 tsp ground cumin
1/2 tsp cinnamon
1 tsp curry powder
2 tsp salt
1/2 tsp fresh ground pepper
1 (14 ounce) can coconut milk

1 head cauliflower
1 Tbs coconut oil
juice of 1 lemon
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 cup cilantro, chopped


Melt coconut oil or butter in large frying pan over medium heat. Cook chicken until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Add all spices, onion, carrots, garlic, ginger, salt, and pepper to the pan. Stir well and cook until onions are translucent and carrots done, 10 minutes. Stir in coconut milk and simmer until flavors have blended, about 10 more minutes.

While the chicken is cooking, make the cauliflower rice. Remove the stem and leaves from the cauliflower, chop it roughly, and put half in a food processor. Pulse about 15 times until there aren’t any large chunks and the cauliflower is about the size of rice. In a skillet over medium heat, melt the coconut oil and add the cauliflower. Chop the rest of the cauliflower in the food processor the same way and add to the skillet along with the lemon juice, salt, and pepper. Stir occasionally and cook until the cauliflower is tender, about 5-8 minutes. Remove from the heat and stir in the cilantro.

Serve a scoop of cauliflower rice into a bowl and top with the chicken curry and sauce.



4 thoughts on “Chicken Curry on Cauliflower Rice

  1. Ooooo…….that curry chicken looks delightful. Tell me more about the cauliflower rice…….does it keep well? Have you ever seen it available (like already chopped up) in a store?

  2. Scott, the cauliflower rice does keep well! I just reheat it in a skillet to cook off any liquid that may have accumulated. I’ve never seen cauliflower sold chopped that finely, but you can buy the washed florets in bags and just put those directly in the food processor, though it wouldn’t be saving much time. It’s still a lot quicker than traditional rice!

  3. Pingback: Chicken Coconut Curry | Good Life Farm

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