Coconut Curry and Cauliflower Rice
This coconut chicken curry recipe is keto-friendly, low-carb, gluten-free, and EASY. Serve it with cauliflower rice and let the warm and inviting seasonings complement each other so perfectly. Cauliflower rice is a great alternative to normal rice and can help the picky eaters get their dose of greens! Three Ryans grows their vegetables in idyllic climatic conditions of high rainfall, cool temperatures and fresh clean air on the rich soils just outside of Manjimup in Western Australia. This environment produces veggies that are fresh, nutritious and delicious. Their entire family is involved in all steps from crop to shop, which makes us proud to have their Cauliflower Rice range in our stores!
INGREDIENTS
4 Large Chicken Breast, cut into even 1/4 inch cubes
13.5 oz Can of Coconut Milk, unflavored, unsweetened
1 tsp. Lemon Juice
3 Garlic Cloves, minced
2 tsp. Ginger, freshly grated
1/4 cup Yellow Onion, chopped
2 teaspoons Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Moroccan Seasoning (optional)
1 teaspoon Cumin
1 teaspoon Paprika
3 1/2 tablespoons Curry Powder
OPTIONAL (FOR TOPPING)
Red Pepper Flakes, to taste
Fresh Cilantro, to taste
INSTRUCTIONS
- Cut chicken into even cubes (approx 1/4 inch thickness) and place into a glass bowl.
- Cover chicken with coconut milk, lemon juice, minced garlic, grated ginger, and chopped onion. Use tongs to mix well.
- Next, add the salt, pepper, Moroccan seasoning, cumin, paprika, and curry powder. Mix well until the chicken is evenly coated.
- Cover and allow to marinate 2-3 hours or overnight. (optional)
- Add chicken to large pot, and allow the contents to come to a boil on the stovetop over medium high heat.
- Reduce heat to medium, cover with lid, and allow to cook for 50 minutes.
- Serve.
