Curry Chicken and Cauliflower Rice
No hating on rice, but sometimes you need to get creative in order to ensure you’re getting your 5-a-day in!
This curry chicken & cauliflower rice recipe packs in the flavour and keeps things bright with yellow curry powder and turmeric. You might not even immediately realize that it’s cauliflower and not rice or couscous!
This is a great batch cooking meal – make a bunch to repeat throughout the week, or freeze some portions for a quick dinner when you’re running behind or can’t be bothered to cook.
You can easily make the cauliflower rice yourself with a blender or food processor. Or else keep an eye out at the grocery store as many now sell cauliflower rice ready to go! You’ll pay more for the convenience, but you’ll save yourself a bit of time.
Curry Chicken and Cauliflower Rice
Ingredients
Curry Chicken
- 4 chicken legs (or 8 thighs)
- 2 tbsp olive oil
- 2 tbsp yellow curry powder
Cauliflower Rice
- 1 head of cauliflower
- 2 carrots medium, diced
- 2 onions small, diced
- 1 clove of garlic minced
- 1/2 cup chicken broth
- 1/2 cup raisins
- 1 tbsp coconut oil
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp nutmeg
- salt & pepper to taste
Instructions
- Pre-heat oven to 180C / 360 F.
- Remove leaves from the head of cauliflower. Roughly chop cauliflower into florets.
- Put ¼ of the chopped cauliflower into a blender or food processor. Pulse the blender until the cauliflower reaches a rice-like consistency. Always err on filling the blender on the lower side as too much will can result in over-blending and a mashed potatoes consistency instead of rice. Set aside and repeat with remaining cauliflower.
- Place the chicken in a lined baking dish or tray. Brush both sides with olive oil and sprinkle generously with the yellow curry powder.
- Bake chicken in the oven for 30 minutes until cooked through (insides should no longer be pink).
- While the chicken is cooking, continue with the cauliflower rice. In a large frying pan or wok over medium heat, melt the coconut oil.
- Add in the carrots, onions, and garlic and sauté until onions are soft, about 5-8 minutes.
- Add in the cauliflower rice, chicken broth, raisins, and all the spices, stirring well to combine.
- Continue to cook, stirring often, until cauliflower is soft, around 15 minutes.
- Remove the chicken from the oven, shred the meat off the bones and toss with the rice mixture.
Are you struggling to get more veggies into your diet?
Sign-up for the FREE 5×5 veggie challenge and learn how easy it can really be! This 5-day challenge will help you tackle some of the major obstacles holding you back from finally getting started on your healthy living journey.
