Coconut Chicken
with Cauliflower Rice
- Chicken
- 500g boneless, skinless chicken breast, cubed
- Coconut Sauce
- 200ml full-fat coconut milk
- 200ml chicken stock
- 1 tbsp coconut oil
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- ½ tsp chilli flakes
- 1 tsp fresh ginger, minced
- 2 garlic cloves, minced
- 2 spring onions, sliced
- Cauliflower Rice
- 400g cauliflower, riced
- 1 tbsp coconut oil
- Salt and pepper
- Garnish
- Fresh coriander
- 1 tbsp pumpkin seeds, toasted
- Lime wedge
Heat coconut oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sear until golden (5–7 mins). Remove and set aside.
In the same skillet, soften the spring onions, garlic and ginger for 2 minutes. Add the dry spices and stir for 1 minute to toast.
Pour in the coconut milk and chicken stock. Bring to a simmer and reduce slightly for 5 minutes.
Return chicken to the pan and simmer on medium-low for 10 minutes until cooked through.
Heat coconut oil in a separate pan. Sauté cauliflower rice for 3–5 minutes until just tender. Season with salt and pepper.
Serve over cauliflower rice. Top with fresh coriander, toasted pumpkin seeds and a squeeze of lime.
Use breast over thighs to keep saturated fat lower and protein higher.
Toast your spices dry for 30 seconds before adding any liquid — it makes a noticeable difference to depth of flavour.
Batch cook the chicken curry and refrigerate for up to 3 days. The cauliflower rice is best made fresh.