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Curry Chicken and Cauliflower Rice

Prep Time 20 mins
Cook Time 30 mins
Course Main Course, Side Dish
Servings 4 servings


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


  • 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.
Keyword Dairy Free, Gluten Free, Paleo, Side Dish, Vegetables