Low Carb Classic Curry with Rice
Experience the rich, aromatic flavors of our Low Carb Classic Curry with Rice, a wholesome twist on a beloved comfort food. This keto-friendly recipe swaps traditional rice for tender cauliflower rice, making it a perfect low-carb option without compromising on taste. Succulent diced chicken breast is simmered in a fragrant blend of curry powder, turmeric, and cumin, complemented by creamy coconut milk and tangy canned tomatoes. Fresh garlic, ginger, and cilantro elevate the dish with vibrant layers of flavor, while the fluffy cauliflower rice serves as a light yet satisfying base. Ready in just an hour, this nutritious and flavorful meal is perfect for busy weeknights or cozy family dinners. Impress your taste buds with a dish that's as healthy as it is hearty!
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Ingredients
- 500 grams chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 400 grams canned diced tomatoes
- 200 milliliters coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 large cauliflower head, riced
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the chopped onion, minced garlic, and grated ginger to the pan, sauté until the onion is translucent, about 5 minutes.
Step 3
Stir in the curry powder, turmeric, and cumin, cooking for another 1-2 minutes until fragrant.
Step 4
Add the diced chicken breast to the skillet, stirring to coat the chicken in the spices.
Step 5
Cook the chicken pieces until lightly browned on all sides, about 5 minutes.
Step 6
Add the canned diced tomatoes and coconut milk to the pan, stirring well to combine.
Step 7
Season with sea salt and black pepper, then reduce the heat to low and let the curry simmer for about 25-30 minutes, stirring occasionally.
Step 8
While the curry is simmering, prepare the cauliflower rice.
Step 9
In another skillet, lightly sauté the riced cauliflower over medium heat for about 5-7 minutes until tender. Season with a pinch of salt if desired.
Step 10
Serve the chicken curry over the cauliflower rice and garnish with freshly chopped cilantro.
Nutrition Facts
| Serving size | (1772.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1525.4 |
| Total Fat 60.8g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 454.4mg | 0% |
| Sodium 7412.9mg | 0% |
| Total Carbohydrate 72.6g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 40.2g | |
| Protein 169.5g | 0% |
| Vitamin D 46.4IU | 0% |
| Calcium 352.7mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 4169.1mg | 0% |
Source of Calories