Chicken Curry with Cauliflower Rice

I love that you can find healthy and flavorful food in any cuisine. I found this recipe and had to try it out, because I am a total Indian cuisine fan! The ingredients are simple: chicken, spices and Greek yogurt, served with cauliflower rice, you get all the taste of India without a lot of carbs and fat! Here we go…

Most of these ingredients you should have on hand at home, except perhaps the Indian spices like garam masala, coriander and turmeric, so you may need a quick trip to the grocery store before creating this dish. We like this recipe because of the added health benefits of turmeric!  Turmeric is an anti-inflammatory spice that contains bio-active compounds with powerful medicinal properties.  Make sure you add pepper to this dish to make the turmeric more bio-available.

Bouillon can make a big difference to your dish.  I’ve tried a variety of bouillons and found Organic Better Than Bouillon to be the best tasting!

I hope you enjoy this dish as much as we did!

Print

Chicken Curry

A low fat, low carb, delish Indian Dish!

Course Main Course

Cuisine Indian

Keyword better than bouillon, cauliflower rice, chicken, curry, garam masala, indian cuisine, pepper, riced cauliflower, turmeric

Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 6 cloves fresh garlic, crushed
• 1 red chili, finely chopped or a pinch of chili flakes
• 2 tbsp finely grated peeled ginger
• 1 tbsp garam masala
• 1 tbsp coriander
• 2 tsp smoked paprika
• kosher salt and pepper
• 1 tsp turmeric
• 1 1/2 lbs chopped chicken breast (3 chicken breasts)
• 2 tbsp tomato paste
• 1 cup chicken broth
• 1/4 cup plain greek yogurt
• 1 bunch chopped fresh cilantro
• 1 head cauliflower
• 1/2 tbsp curry powder
• 1 tbsp olive oil

Instructions

1. Chop onion and add to a medium/hot dutch oven or large frying pan with olive oil. Saute for 2-3 min, till softened. Add garlic and spices, stir. Cook for 1-2 minutes, then add the chicken.

2. Cook chicken, stirring, until all pink colour is gone. Add tomato paste and chicken bouillon. Bring to a boil, then turn to simmer for 6-8 minutes.

3. Add yogurt and cilantro (1/4 cup to 1/2 cup - whatever you like!) and stir. Reserve some cilantro for topping decor! Feel free to add a dollop of yogurt on the top too!

4. For the cauliflower rice, simply hand grate or finely grate through a food processor. Heat oil in a pan on medium high heat. Add cauliflower and stir. Add curry powder, stir. Cook for about 3-5 minutes - or whatever tenderness you like your cauliflower rice to be!

5. Put cauliflower rice in bowl and scoop chicken curry on top. Add a sprig or two of cilantro and a dollop of yogurt to make it look like you're a real chef!

Recipe Notes

Better than Bouillon

Ginger Paste