Chicken Coconut Curry over Cauliflower Rice
Indulge in a culinary journey with our Chicken Coconut Curry over Cauliflower Rice. Succulent pieces of tender chicken swim in a rich and aromatic coconut curry, a symphony of flavors crafted with a blend of exotic spices and creamy coconut milk. The dish is served over a bed of cauliflower rice, offering a low-carb and grain-free alternative that perfectly complements the bold and savory curry.
4
Serving size
40
Chicken
Detox
Keto-Friendly
Ingredients
Fresh:
1 can full fat coconut milk
Shredded meat from 1 rotisserie chicken (or 2 baked and shredded chicken breasts)
2 medium zucchinis, sliced
1 package cauliflower rice (or 1 head of cauliflower, riced)
1 white onion, finely diced
8 ounces organic mushrooms, sliced
3-4 garlic cloves, minced
2 tablespoons fresh basil, finely chopped
Staple:
1 tablespoon coconut oil
1 tablespoon avocado oil
1 tablespoon curry powder
½ - 1 teaspoon ground turmeric root
2 tablespoons coconut aminos
3 teaspoons salt (to taste; using Natural Redmond Real Salt)
2 teaspoons freshly ground black pepper (to taste)
Free-range organic meat and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print Recipe- Preheat the oven to 425°F.
- If not already done, chop zucchinis, onion, and mushrooms.
- On a baking sheet lined with optional unbleached parchment paper, arrange zucchinis, onion, and mushrooms.
- Toss the vegetables with avocado oil, salt, and pepper to taste, ensuring an even coating.
- Bake in the preheated oven for approximately 25 minutes, or until the veggies are tender and lightly browned.
- In a skillet over medium-high heat, melt coconut oil to make the coconut curry sauce.
- Sauté minced garlic for approximately 1 minute.
- Add curry and turmeric powder to the skillet, cooking for an additional 30 seconds while stirring constantly.
- Incorporate coconut milk, coconut aminos, and shredded chicken into the skillet. Season with salt and pepper to taste. Bring to a boil, then reduce the heat slightly and simmer for 10 minutes.
- After 10 minutes, add cauliflower rice and continue to simmer the curry sauce for another 5-10 minutes.
- Serve the chicken coconut curry mixture over a bed of the roasted vegetables. Top it off with chopped fresh basil.
Total Macros:
Calories: 409.25
Protein: 34g (✔️Over 30g)
Carbs: 16.25g
Fat: 22.75g
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