This Spicy Chicken Curry with Cauliflower Rice comes together in about 30 minutes and is loaded with flavor!
I love a good curry. For years I would buy the curry sauce in a jar and pour it over whatever cooked meat or veggies I had on hand and serve it with some rice.
I finally decided this was the year I was going to attempt to make my own curry from scratch. It took me a few times to get it the way I wanted.
Finally! Here it is!
There’s many different types of curry. There’s green, yellow, and red. I prefer the red because it’s a little more spicy.
The beauty with this recipe is that you can make it as spicy as you want!
To me this chicken curry is more of a medium spicy. But hey if you want more spice just add more Cayenne Pepper!
I decided to use Cauliflower Rice instead of regular rice to keep the carbs down and make it a little more healthy.
Cauliflower Rice is super easy to make. Just toss the chopped Cauliflower into a food processor and pulse until it looks like rice. Then place it in a microwave dish and microwave for 4 minutes. That’s it!
If you try this Spicy Chicken Curry with Cauliflower Rice recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
More Cauliflower Recipes
- Curry Cauliflower Soup
- Roasted Garlic Cauliflower
- Turmeric Cauliflower Soup
- Parmesan Crusted Cauliflower Steaks
- Buffalo Cauliflower Bites
- Cauliflower Mashed Potatoes
- Cauliflower Breadsticks
- Margherita Pizza with Cauliflower Crust
- Roasted Red Pepper Cauliflower Soup
Spicy Chicken Curry with Cauliflower Rice
Ingredients
- 1.25 lbs Boneless Skinless Chicken Thighs chopped into small bite size pieces
- 1 cup Plain Greek Yogurt
- 1 Tbs Garam Masala
- 2 tsp Ground Turmeric
- 1 tsp Cumin
- 1/2 tsp Black Pepper
- 2 Tbs Coconut Oil
- 1 large Sweet Onion chopped
- 3 cloves minced Garlic
- 1 large Orange Pepper chopped
- 2 large Carrots chopped
- 1 Tbs fresh grated Ginger
- 1/4 tsp Cayenne Pepper
- 1 6 oz can Tomato Paste
- 1 cup Chicken Broth
- 1 cup full fat Coconut Milk use the thickest part from the can
- 1 head Cauliflower
Instructions
- In a small bowl mix together Yogurt, Garam Masala, Turmeric, Cumin, and Black Pepper
- Add Chicken to a large ziplock bag and pour yogurt mixture over it
- Seal bag and massage bag to make sure all of the Chicken is coated with the marinade
- Refrigerate minimum 1 hr or up to 8 hrs, the longer you marinade the more flavorful it will be
- In a large deep frying pan or dutch oven, add Coconut Oil and heat over med/high heat
- When oil starts to shimmer add Onion and sauté 2-3 minutes
- Add Garlic and sauté 1 minute
- Add Orange Pepper, Carrots, and Ginger, sauté 2-3 minutes
- Add in marinated Chicken, Cayenne Pepper, Tomato Paste, and Chicken Broth
- Cook 10 minutes stirring often
- Turn heat down to simmer and add Coconut Milk
- Cook 10 more minutes stirring often, until Chicken is cooked all the way through
- Pierce the Carrots with a fork and if they feel to hard go ahead and simmer a little longer until they are slightly soft, just keep stirring so the Coconut Milk doesn’t curdle
- During the last 5 minutes of the Curry being done, prepare the Cauliflower Rice
- Wash and remove stem and leaves from Cauliflower
- Chop Cauliflower into smaller pieces and place in a large food processor
- Pulse until Cauliflower reaches a rice consistency
- Scoop it into a a microwave safe bowl and microwave for 4 minutes
- Add Cauliflower Rice to your serving bowls and top with Curry
- Enjoy!
Leave a Reply