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–+ servings

Spicy Chicken Curry with Cauliflower Rice

Sara
This Spicy Chicken Curry with Cauliflower Rice comes together in about 30 minutes and is loaded with flavor!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Thai
Servings 6
Calories 341 kcal

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!

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.

Nutrition

Calories: 341kcalCarbohydrates: 22gProtein: 27gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 92mgSodium: 751mgPotassium: 1198mgFiber: 5gSugar: 12gVitamin A: 4587IUVitamin C: 84mgCalcium: 113mgIron: 4mg
Keyword cauliflower rice, chicken curry, curry, dinner, Spicy Chicken Curry with Cauliflower Rice
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