Thursday, November 19, 2015

Curry Chicken with Cauliflower Rice


Here’s a delicious fast and easy casserole with a taste of creamy coconut, curry, ginger and warming chili. Serve with low-carb cauliflower rice and enjoy!
Difficulty: Easy
Cooking time: 25 min. Preparation time: 5 min.

Ingredients, 4 servings

1 lb (450 g) chicken thighs, boneless
½ lb (225 g) broccoli
¼ (100 g) French beans
1 finely chopped onion
3 tablespoons butter or coconut oil for cooking
2 cans coconut cream or milk
1 tablespoon curry paste
1 red chili pepper, chopped
1 tablespoon ginger – fresh, finely chopped or grated
salt and pepper to taste


Melt butter or coconut oil in a pan. Fry finely chopped onion, ginger and chili pepper for a few minutes.

Add curry paste and fry the chicken pieces until light brown (5–10 minutes). Add more butter or oil if needed.

Chop broccoli and French beans and add to the pan.

Add the coconut cream or milk (discard most of the excess liquid), season and let simmer for 15 minutes.

Serve with cauliflower rice.

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