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


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


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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