Products Used
Creamy Chicken Curry with Cauliflower Rice
Enjoy our Cauliflower Rice in this simple creamy chicken curry recipe made with coconut milk. Perfect for midweek meals.
- 1 hour
- 4 people
Ingredients
600 gram Boneless Skinless Chicken Thigh, diced into small bite size pieces
2 small onions, finely sliced
1 cm piece fresh ginger, grated
2 garlic cloves, grated
1-2 tablespoons hot curry powder, depending on how hot you like your food
1 tsp EACH: Turmeric, Ground Coriander, Cumin, Paprika
1x 400 gram can of full fat coconut milk
1x 400 gram can of chopped tomatoes
1 chicken stock cube
1 handful fresh coriander
vegetable oil, as needed
Salt and freshly black pepper, to taste
500 grams Green Isle Cauliflower Rice
Method:
- Place a deep frying pan over a medium high heat, add a tablespoon of vegetable oil and fry the chicken for 3 - 4 minutes on each side until golden. Remove and set aside.
- To the same pan, add a further tablespoon of oil and fry the onions, garlic, ginger for 5 minutes, until slightly softened. Add the curry powder and spices and fry off 1 min until fragrant.
- Add the tinned tomatoes and cook for 10 mins to thicken slightly then add the chicken, coconut milk and stock cube. Simmer for 30 minutes until the chicken is tender and cooked through.
- Just before serving warm the cauliflower rice in a pan for 5 - 7 minutes until hot throughout and serve with the curry and some coriander.
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