Paleo Chicken Curry with Cauliflower Rice Recipe - Serves 4

Paleo Chicken Curry with Cauliflower Rice Recipe

482 calories each serving

Taste Rating = 8     Heat Rating = Medium



Ingredients

2.5cm (1 inch) fresh ginger root, peeled and grated
1 clove of garlic, peeled and crushed
1 tablespoon (15ml) ground cumin
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) cayenne pepper
1/4 teaspoon (1ml) ground cardamom
1/2 teaspoon (2.5ml) ground cloves
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) ground black pepper
500g (1lb 1oz) boneless and skinless chicken breasts, cut into 2.5cm (1 inch) cubes
3 tablespoons (45ml) coconut oil
6 large button mushrooms, peeled and quartered
1 tin/can (400ml or 14 fl oz) coconut milk
2 tablespoons (30ml) lemon juice
1 medium cauliflower, with stem and leaves discarded and the cauliflower florets washed and coarsely chopped
1 medium courgette (zucchini), halved lengthways and cut into 6ml (1/4 inch) slices
1 medium red bell pepper (capsicum), washed and cored and finely chopped
1/2 teaspoon (2.5ml) curry powder
1 spring onion (scallion/green onion), topped and tailed and finely chopped
3 tablespoons fresh coriander (cilantro) leaves, washed and finely chopped


Method

Put the fresh ginger, garlic, ground cumin, ground coriander, cayenne pepper, ground cardamom, ground cloves, salt and ground black pepper into a large bowl and mix well
Add the cubes of chicken to the bowl, mix well and set aside
Heat the 2 tablespoons (30ml) of the coconut oil in a large heavy-bottomed frying pan or saucepan over a medium heat
Add the chicken and spice mixture, the mushrooms, coconut milk and lemon juice to the frying pan or saucepan, mix well bring to a simmer, adjust the heat to maintain the simmer and simmer for 15 minutes, stirring every few minutes
While the chicken is cooking, put the fina1 tablespoon (15ml) of coconut oil into a large heavy-bottomed frying pan or saucepan over a medium to high heat and, once the oil is heated, add the cauliflower florets and saute until the cauliflower is slightly soft (5-10 minutes), turning often
Add the courgette (zucchini) and bell pepper (capsicum) to the chicken frying pan or saucepan, mix well and keep simmering for 10 minutes, stirring a couple of times
Once the cauliflower is ready, remove from the heat, put into a food processor along with the curry powder, spring onion (green onion or scallion) and pulse until the mixture has a texture like rice
Keep the cauliflower rice warm until the curry is ready and then serve the chicken curry over the cauliflower rice, garnished with the fresh coriander (cilantro) leaves

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Recipe submitted on 27 June 2014

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