Curry Chicken and Cauliflower Rice
Nutrition per serving
Calories | 930 kcal |
Protein | 44.2 g |
Carbs | 47.5 g |
Fats | 69.7 g |
Saturated Fat | 56.9 g |
Monounsaturated Fat | 4.6 g |
Polyunsaturated Fat | 1.9 g |
Sugars | 22.8 g |
Fiber | 16.9 g |
Sodium | 207 mg |
Ingredients
Chicken Breast | |
Ginger | |
Garlic | |
Cardamom | |
Ground Cloves | |
Mushrooms, brown, italian, or crimini | |
Red Bell Pepper (capsicum) | |
Coconut Oil | |
Coconut milk (liquid expressed from grated meat and water) | |
Lemon Juice | |
Fresh Coriander | |
cucumber, peeled | |
Onion | |
Cauliflower | |
Curry Powder | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Cayenne Pepper | |
Cumin Seed | |
Coriander Seed | |
Squash, summer, Zucchini, Courgette includes skin |
1. Heat 1 tbsp of coconut oil in a skillet then add marinated chicken, lemon juice and mushrooms. Cook, stirring frequently for about 15 minutes.
2. Add coconut milk, sliced zucchini and bell pepper and continue cooking until chicken is completely cooked, about 10 minutes.
3. Meanwhile, place chopped cauliflower in a skillet with remaining 1/2 tbsp of coconut oil. Cook over medium heat until cauliflower is tender.
4. In a bowl of food processor, combine cauliflower, curry powder, 1/4 tsp cayenne pepper and green onion, Process until the consistency of the mixture is grainy rice-like. Season lightly with salt and ground black pepper.
5. Place cauliflower rice on a plate, topped with chicken curry and a garnish of diced onion, cucumber and coriander.