Chicken Curry with Low Carb Rice

You‘re on a diet or simply want to avoid some carbs? So how about cauliflower rice then? I admit, it doesn‘t taste like the good old basmati rice but it definitely is a nice option. 

So for this tasty chicken curry it doesn‘t always have to be corn, mushrooms, bell pepper and peas. You can basically choose any vegetable that is about to sadly veg out in the buttom drawer. I sometimes use brokkoli or zucchini so I don‘t have to run to the store just because of one or two ingredients. 

For the curry paste I went to an asia store, but you can really get those in a local supermarket aswell. Be careful about the colours! Green means the spiciest! Don‘t say I didn‘t warn you ;-)

All i can say my husband loves this, no matter what I am tossing in. I feel like I have had to cook this meal like 15 times last month. Actually, it‘s quite funny as he sits next to me right now and is like: „Oh, could we have that for dinner today? “Well, at least I have an idea now what to cook for dinner now :-) 

By the way: It is said that you will have to fry the curry paste in the olive oil in the first step to get the perfect flavour, but I am honest, we couldn‘t taste any differences.

print recipe

Chicken Curry with Low Carb Rice

by Quicktastycs.com September-1-2017

Ingredients

• 400g chicken breast filet
• 1/2 cauliflower
• 100g mushrooms
• 100g peas
• 100g bell pepper
• 100g corn
• 1 can coconut milk
• 1 tsp. broth
• 4 tbsp, curry seasoning
• 1 tsp. green curry paste
• olive oil, salt, pepper, cilantro

Instructions

1. Cut the chicken breast filet into cubes and heat some olive oil in a large skillet. Add the chicken breast filet and season with salt, pepper and 3 tbsp. of curry.2. After a few minutes add bell pepper, peas, corn and mushrooms. Stir well and let the skillet on medium heat for approx. 4 minutes. Deglaze with coconut milk. 3. Now carefully add some of the curry paste; really be careful it can be spicey. You can also try the yellow or red curry paste, if the green one is too spicey for you. Stir well so you don‘t have clumps of curry paste on your plate.4. Let it all simmer for 8-10 minutes. Season with broth and curry. Wash cilantro, cut it and spread it all over your chicken curry. If you feel like your sauce is too runny use some sauce thickener or plain flour. If you use flour make sure to mix it up with cold water before pouring it to the hot sauce or you will have clumps of flour in you pan.For the cauliflower rice: Shred cauliflower into thin bits until it looks like rice. Heat water in a pan, add the cauliflower and let it simmer for 10-12 minutes. Season with salt and butter after straining off the water

Details

Prep time: 20 mins Cook time: 15 mins Total time: 25 mins Yield: 4 servings