Paleo Plan

Curry Chicken and Cauliflower Rice

Curry-chicken-cauliflower-rice

Makes a hearty dinner for two adults, with leftovers for lunch.

Approximate cooking time: 60 minutes

Ingredients

Curry Chicken:

  • 1 lb boneless, skinless chicken breasts
  • 1 Tbs ginger root, finely minced or grated
  • 1 clove garlic, minced
  • 1 Tbs ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly ground black pepper
  • 1 tsp sea salt
  • 6 mushrooms
  • 1 large (10"-12") zucchini
  • 1 red bell pepper
  • 2 Tbs coconut oil
  • 1 (403 mL) can unsweetened coconut milk
  • 2 Tbs lemon juice
  • 4 Tbs fresh cilantro, chopped
  • 1 small cucumber, diced
  • 1/4 red onion, diced

Curry Cauliflower Rice:

  • 1 medium sized head of cauliflower
  • 1/2 tsp ground curry powder
  • 1 green onion, finely chopped
  • dash of cayenne pepper
  • sea salt and ground black pepper
  • 1 Tbs coconut or olive oil

Instructions


  1. Mix the ginger root, garlic, cumin, coriander, cayenne, cardamom, cloves, sea salt and black pepper in a large bowl.
  2. Chop the chicken breasts into 1" pieces and put in the bowl with the ginger, garlic and spices. Coat the chicken with the spice mixture and set aside.
  3. Wash and prepare the mushrooms, zucchini and bell pepper. Set aside.
  4. Over medium heat, add 2 Tbs coconut oil to a large skillet.
  5. When hot, add the chicken, mushrooms, coconut milk and lemon juice to the pan.  Simmer over medium heat for 15 minutes.
  6. Add the zucchini and bell pepper, and continue to cook until chicken is done (about 5-10 minutes).
  7. While the chicken is cooking, wash and rough chop the cauliflower.
  8. Place it in a large skillet with coconut or olive oil and cook over medium high heat until slightly softened.
  9. Place the cauliflower, curry powder, green onion and cayenne into a food processor and pulse until it has a grainy rice-like consistency.  Season with sea salt and freshly ground black pepper.
  10. Serve chicken curry over cauliflower rice and garnish with chopped cilantro, cucumber and red onion.

This recipe inspired in part or in whole from here.


22 Comments

  1. Rob Emmerson

    This is a great meal. I am making it again tonight for company that doesn’t eat paleo.

  2. brownrose

    we cannot believe we just ate paleo rice! we made it with broccoli instead of cauliflower–pretty color and just as good!

  3. Jenny

    I really like these recipes, but it would be oh so helpful if the number of calories per serving could be listed, since that is an important part of any nutrition plan.

  4. Kelly

    This has become one of my favorite recipes. We have been eating this once a week. It’s awesome with the cucumber! I LOVE, LOVE, LOVE this recipe. Also, I was a little scared of making cauliflower rice for some reason, but it’s really easy. Don’t be hesitant.

  5. fatcats51

    I made the Curry Chicken reciepe,Loved it.
    I did however marinate the chicken overnight and would really recommend it, the intense flavor was worth the wait,The cauliflower rice is now a favorite of my husbands and the cucumber salad rounded out a fabulous. Keep the reciepes coming.

  6. I made this tonight and it was Awesome! Where’s the original recipe – or what do you marinate the chicken in? Also, I didn’t find it very spicy.

  7. Spectatrix

    Wonderful flavor, though not particularly spicy. I split the difference between Indian and Thai curry and added some sweet potato & pineapple instead of serving it with raita.

  8. The curry chicken was awesome and got great feedback, the only change I made was letting it cook in the oven for 30min instead of 20min which made the sauce thicker and infuse well with the chicken. The ‘RICE’ was unbelievable tasty. My hub who loves to eat rice with everything loved the cauliflower rice and requested for me to make it again and again.

  9. ehalle

    I loved the cauliflower rice, which was a huge shock to me! However, I’m not good with super spicy food and this was super spicy to me. Is there any way I can modify the recipe to cool it down for a wimp like me? I also couldn’t get the sauce to thicken, so any tips there would be welcome, too :)

  10. jschell

    This recipe took a long time to prepare. I would like it if recipes that take more time, like this one, would be placed on weekends.

  11. I do not worry about calories, because with the Paleo Diet, you are soppose to eat when you are hungery.

  12. This is fantastic. I would serve it to non-paleos in a heartbeat.

  13. A snap to prepare and is delicious,….doesnt get any better than that.

  14. divaprof

    wow! my husband licked his plate!

  15. This was very delicious, BUT it did take a LOT of prep time. I would definitely do this one on a weekend, because between all the chopping and dicing and measuring …. it was too much for a weeknight. (And I am very handy with a knife.)

    Also, I really think this was too heavy on the cumin. I made a note to drop it to maybe just half a teaspoon.

  16. sauceyfish

    Oh my goodness, this is my favorite so far! Delicious!!!!!

  17. This is a great recipe! I made it exactly according to the directions and wouldn’t change a thing! The flavor is just perfect.

  18. Next time please add a picture.

  19. Kelley W

    Picture would have been great…I agree with Tamara.

    I have to say OMG THAT was one of the best meals I have cooked over the years. The flavour was wonderful and it was my first attempt at cauliflower rice…and that worked too!!! YUM!!!!!

  20. I made this!!! I forgot the onions & cilantro… but it was still really delicious. It was so flavorful and fresh tasting. My sister isn’t paleo, but I made this for her and she loved it. I keep trying to convince her & yummy meals like these are helping.

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