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Spicy Chicken Curry with Cauliflower Rice

This Spicy Chicken Curry with Cauliflower Rice comes together in about 30 minutes and is loaded with flavor!

Scale

Ingredients

Instructions

  1. In a small bowl mix together Yogurt, Garam Masala, Turmeric, Cumin, and Black Pepper
  2. Add Chicken to a large ziplock bag and pour yogurt mixture over it
  3. Seal bag and massage bag to make sure all of the Chicken is coated with the marinade
  4. Refrigerate minimum 1 hr or up to 8 hrs, the longer you marinade the more flavorful it will be
  5. In a large deep frying pan or dutch oven, add Coconut Oil and heat over med/high heat
  6. When oil starts to shimmer add Onion and sauté 2-3 minutes
  7. Add Garlic and sauté 1 minute
  8. Add Orange Pepper, Carrots, and Ginger, sauté 2-3 minutes
  9. Add in marinated Chicken, Cayenne Pepper, Tomato Paste, and Chicken Broth
  10. Cook 10 minutes stirring often
  11. Turn heat down to simmer and add Coconut Milk
  12. Cook 10 more minutes stirring often, until Chicken is cooked all the way through
  13. 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
  14. During the last 5 minutes of the Curry being done, prepare the Cauliflower Rice
  15. Wash and remove stem and leaves from Cauliflower
  16. Chop Cauliflower into smaller pieces and place in a large food processor
  17. Pulse until Cauliflower reaches a rice consistency
  18. Scoop it into a a microwave safe bowl and microwave for 4 minutes
  19. Add Cauliflower Rice to your serving bowls and top with Curry
  20. Enjoy!

Notes

If you want it more spicy you can add more Cayenne Pepper. If you want it less spicy then start with a small amount of Cayenne, or don’t add it at all. It’s all about your level of spiciness and what you prefer:)

Keywords: Spicy Chicken Curry with Cauliflower Rice, chicken curry, curry, cauliflower rice, gluten free, dinner