Chicken Curry with Coconut Milk and Cauliflower Rice
The curry idea from the chicken pizza – here as a skillet dish without the crust.
Nutrition per serving
502kcal15.6 gCarbs11.6 gSugar46.3 gProtein26.8 gFat9.4 gFibre
Ingredients
- 500 g chicken breast
- 300 g coconut milk
- 200 g red pepper
- 100 g onion
- 10 g garlic
- 15 g olive oil
- 20 g tomato purée
- 12 g spices
- 500 g cauliflower
Preparation
- Grate the cauliflower into "rice" and fry it in part of the oil for 6–8 minutes, salt it and keep warm.
- Sear the diced chicken in the remaining oil and remove it.
- Sweat the onion, garlic and pepper strips, toast the curry powder and tomato paste for 30 seconds.
- Pour in the coconut milk, return the chicken and simmer gently for 8 minutes. Season with salt and serve on the cauliflower rice.
Ready-made curry sauces from a jar often contain 10–15 g of sugar per 100 g – homemade, the dish stays at around 13 g of carbs per serving, mostly from vegetables.
The curry idea from the chicken pizza – here as a skillet dish without the crust.
Ingredients
- 500 g haehnchenbrust
- 300 g kokosmilch
- 200 g paprika_rot
- 100 g zwiebel
- 10 g knoblauch
- 15 g olivenoel
- 20 g tomatenmark
- 12 g gewuerze
- 500 g blumenkohl
Preparation
- Grate the cauliflower into "rice" and fry it in part of the oil for 6–8 minutes, salt it and keep warm.
- Sear the diced chicken in the remaining oil and remove it.
- Sweat the onion, garlic and pepper strips, toast the curry powder and tomato paste for 30 seconds.
- Pour in the coconut milk, return the chicken and simmer gently for 8 minutes. Season with salt and serve on the cauliflower rice.
Ready-made curry sauces from a jar often contain 10–15 g of sugar per 100 g – homemade, the dish stays at around 13 g of carbs per serving, mostly from vegetables.