A few of you asked for this recipe yesterday. So here it is! 🙂
Please let me know how it turned out when you do make it.
This is an easy dinner for curry lovers. It can be served over rice too and even noodles would be delicious with it.
I cooked one large chicken breast, which I butterflied then cut up into strips. I cooked the strips on a grill pan until browned, removed to a bowl, then let them rest for a few minutes. The chicken could also be cubed, whatever you prefer.
This dish would work wonderfully with leftover chicken or shrimp. Just make the sauce and toss the meat with it. OR keep it vegetarian if you wish.
Coconut Curry Chicken with Cauliflower Rice
- 2 Tbsp olive oil
- 1 Medium onion chopped
- 2 Cloves garlic minced
- 1 Tbsp minced ginger or ginger paste
- ½ Tsp black pepper
- 1 Tsp salt
- ½ Tsp turmeric
- 1 Tsp ground coriander
- 1 Tsp curry powder
- 1 Cup freshly diced tomatoes (I used cherry tomatoes)
- ½ Cup Culinary Coconut Milk
- Fresh Cilantro for garnish
- 1 Package Cauliflower Rice or one medium sized cauliflower head riced
- 1 Pound chicken breast, cubed, seasoned with salt and pepper then cooked
You will need two pans; one medium and one large. Heat 1 Tbsp of oil in each pan.
In the large pan, cook the cauliflower rice to your liking. Season with a sprinkle of salt and pepper.
To the medium pan, add the onion and cook for a few minutes, then add all the spices; garlic, ginger, black pepper, salt, turmeric, coriander, curry powder. Mix well and let cook for 2 minutes or so.
Add the diced tomatoes and the coconut milk and bring to a boil. Then cook on low heat for about 5 minutes.
Stir in the cooked chicken breast and remove from the heat. Serve over the cauliflower rice and garnish with cilantro.
Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com