Paleo Kari Chawal

Discover a wholesome and flavor-packed twist on a classic South Asian favorite with this vibrant Paleo Kari Chawal! Perfectly suited for those following a paleo or low-carb lifestyle, this recipe swaps traditional rice for light and fluffy cauliflower rice, creating a nutrient-rich base that pairs beautifully with tender, spice-infused chicken simmered in a creamy coconut milk sauce. Featuring a harmonious blend of aromatic spices like turmeric, cumin, coriander, and red chili powder, this dish bursts with bold flavors while remaining dairy-free and gluten-free. Ready in just an hour, this hearty and satisfying meal is garnished with fresh cilantro and a squeeze of lemon for a zesty finish, making it an irresistible option for dinner any night of the week.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large head cauliflower
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 inch, minced ginger
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup coconut milk
• 1 cup water
• 2 pounds bone-in chicken pieces (legs or thighs)
• 0.5 cup, chopped fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Begin by preparing the cauliflower rice. Break the cauliflower into florets and pulse in a food processor until it resembles the texture of rice. Set aside.

Step 2

Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the cauliflower rice and sauté for 5 minutes, or until it becomes tender. Then remove from the pan and set aside.

Step 3

In the same pan, add another tablespoon of coconut oil. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add minced garlic and ginger to the pan and sauté for another 2 minutes until fragrant.

Step 5

Stir in the turmeric, coriander, cumin, and red chili powder, mixing well with the onion mixture.

Step 6

Add the chicken pieces to the pan. Sprinkle with salt and black pepper. Cook, turning occasionally, until the chicken is browned on all sides, about 10 minutes.

Step 7

Pour in the coconut milk and water. Stir everything together, making sure the chicken is fully coated in the sauce.

Step 8

Bring the mixture to a simmer, cover, and let it cook for 25-30 minutes until the chicken is cooked through and tender.

Step 9

Stir in the lemon juice and add salt according to taste. Let it sit for another 2 minutes.

Step 10

Serve the paleo kari hot over the prepared cauliflower rice. Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(2426.6g)

Amount per serving	% Daily Value*
Calories	2624.5

Total Fat 172.9g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 725.7mg	0%
Sodium 4278.1mg	0%
Total Carbohydrate 90.8g	0%
Dietary Fiber 22.7g	0%
Total Sugars 40.6g
Protein 183.7g	0%

Vitamin D 45.4IU	0%
Calcium 424.3mg	0%
Iron 17.0mg	0%
Potassium 5027.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 27.7%

Carbs: 13.7%