• Alison Cara Bladh ACB Nutrition

Creamy Chicken Curry with Coconut Milk and Cauliflower Rice


  • 2 Chicken Breast

  • 2 tbsps organic coconut oil

  • 2 Yellow Onion (Chopped)

  • 2 Garlic (cloves, minced)

  • 2 tbsps Ginger (grated)

  • 4 tbsps Tomato Paste

  • 2 tsps Paprika

  • 1 tbsp Curry Powder

  • 2 tsps Garam Masala

  • 1 tsp Sea Salt

  • 1 tbsp Chili Powder

  • 1/4 cup Water

  • 1 cup Organic Coconut Milk (full fat)

  • 1 head Cauliflower

  • 1/2 Lime (juiced)

  • A handful of coriander to put on top


  1. Cut the chicken into cubes and set aside.

  2. Heat the coconut oil in a large skillet over medium heat. Sauté your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 minute or until fragrant.

  3. Add diced chicken and stir until cooked through, about 5-7 minutes. Add in the water and loosen the paste.

  4. Stir in coconut milk and reduce to simmer for about 5 minutes.

  5. Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.

  6. Squeeze lime juice on cauliflower rice and transfer into a bowl.

  7. Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!


Vegan - Skip the chicken breast and replace with chickpeas, lentils or beans.

No Coconut Milk - Use full fat Greek yogurt instead.

No Cauliflower Rice - Serve over brown rice or quinoa instead.

More Veggies - Add chopped cauliflower, sweet potatoes, peas, broccoli, baby spinach or chopped kale. Or serve it with a salad.

Storage - Refrigerate in an air-tight container for up to 2 - 3 days.

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