Dry Coconut Chicken Curry with Cauliflower Rice

30/08/2016
Harmony Hunter

Dry coconut chicken curry Stephen 003

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Dry Coconut Chicken Curry with Cauliflower Rice
Asian curries are very flavoursome, even without the chilli, which is unwavering in these dishes. Without rice they seem a bit messy to eat, but cauliflower rice is a good substitute. Be adventurous with your cauli rice and add aromatics such as citrus zest, shredded coconut or a pinch or two of turmeric, ginger or garlic powder. Or another different combo e.g. half broccoli and half cauliflower rice.
Dry coconut chicken curry Stephen 003
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings
People
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings
People
Ingredients
Dry coconut chicken curry Stephen 003
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Ask your butcher to cut the chicken in small pieces. The size should be similar to a half a drumstick.
  2. Heat the palm oil in a skillet, season the chicken pieces with salt and brown them all around, remove from the pan and keep aside.
  3. Lime and curry leaves are not always available, if you have them remove the centre stalk from the lime and remove the curry leaves from the stalk they grow on.
  4. Remove the woody leaves from the lemon grass, remove the base and slice the white part, discard the top green part. If your knife doesn’t go through the leaves anymore you have reached the end.
  5. Place all other ingredients except for the coconut milk in an up-right blender, add a little water so the blades pick-up the solids and blend into a paste.
  6. Re-heat the oil still in the pan; add the paste and cinnamon stick and fry until fragrant, 3 to 4 minutes.
  7. Add the chicken and mix through.
  8. Add the coconut milk and bring to a slow boil, boiling too fast may curdle the coconut milk.
  9. When the curry cooks, cover the pan and continue cooking for about 20 minutes until the chicken is tender.
  10. Meanwhile place the cauliflower in a food processor and pulse until you have a rice like texture, scraping the sides of the bowl along the way.
  11. Heat the olive oil in a skillet; add the onions followed by the cauliflower rice. Fry for 2 to 3 minutes until the cauliflower softens, but still has a crunch, season with salt.
  12. Place the curry and cauliflower rice in different serving trays and serve.
Recipe Notes

Nutritional values are manually calculated and based on the ingredients specified. Nutritional value per serving: Calories: 845.1 Fat: 59.7g. Saturated Fat: 15.9g. Sodium: 54.9mg. Carbohydrate 16.1g Protein: 59.1g. Dietary fibre: 5.0g.

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