Curry with cream added

Curry Chicken with Riced Cauliflower

One of the cool parts of my journey with the keto diet is the number of people who have seen what I’ve done and been inspired to jump on the bandwagon.  This week my Sister was up visiting and she started keto after seeing how much weight I dropped on the diet. This dish is one she came up with and so we made it together while she was visiting my wife and I!

Curry Chicken with Riced CaulfilowerHere’s the finished Curry Chicken with Riced Cauliflower!

Kitchens of India Butter Chicken Curry This recipe is based on a prepackaged Curry Paste that they sell in bulk on Amazon. I’m sure its possible to make some awesome, homemade curry paste, but who has time for that?

GheeMy sister normally uses butter, but I happened to have Ghee, which is a clarified butter commonly used in Indian food.  I wouldn’t go out of your way to use Ghee, but if you have it, I’d use it instead of butter. For this dish, I’m using my wok cause its the largest pan I own that has a lid.

Melted Ghee and Curry PasteNext, melt the Ghee and add the curry paste.  Using a spoon mix the curry and ghee together until combined.  The paste will stick together for a bit at first but it will eventually incorporate.

Simmering Curry SauceNext, add the water and simmer the sauce for a minute or so.

Chicken cooking in Curry SauceThen add the chicken and simmer the mixture for 20 minutes covered.

CauliflowerWhile the chicken is cooking, you can prepare the cauliflower.  Start with a whole head of cauliflower.  I like to flip it over and cut off the leaves as shown.  Then I quarter it around the stem, throwing the thickest parts of the stem away.

Chopped CauliflowerThis yields mostly florets as shown.

Cauliflower in food processorThrow the florets into your food processor and let ‘er rip! You want to do the ricing with the chopping blade and you want to just pulse it until the big chunks are broken up, maybe 5-15 seconds. The food processor is fully capable of making cauliflower soup so be careful. Also, its easier to do it in batches than to try and throw the whole head of cauliflower in at once.

Riced CauliflowerHere’s the finished Riced Cauliflower!

Riced Cauliflower in Serving BowlI threw about 160 grams of the riced cauliflower into a shallow bowl as a base for the curry.

Cooked ChickenAfter the 20 minutes, simmer it for another 5 minutes uncovered. At this point the chicken is cooked and we can finish off the sauce.

Finished Curry ChickenAdd the cream, stir, and we’re done!  You can vary the amount of cream depending on how spicy you want the curry.  Also, if you want less calories, use less cream.

Curry Chicken with Riced Cauliflower
Nutrition Information
  • Serves: 6
  • Serving size: 160g Cauliflower and ⅙th of curry
  • Calories: 349
  • Fat: 17
  • Carbohydrates: 10
  • Fiber: 4
  • Protein: 38
Prep time: 
Cook time: 
Total time: 
  • 2 Lbs of Chicken (4 breasts)
  • 1 packet of Curry Paste
  • 1 Cup Water
  • 3 Tablespoons Ghee (can substitute butter)
  • ½ Cup Heavy Cream
  • 1 Head Cauliflower (around 1 kg)
  1. Melt the Ghee in a large pot or pan with a lid
  2. Add the curry paste and stir to combine
  3. Once the curry paste and the ghee have combined, add the water and simmer for 5 minutes
  4. Add the chicken, cover, and simmer for 20 minutes
  5. While the chicken is cooking, chop up a head of cauliflower into florets and pulse in the food processor to make riced cauliflower, the cauliflower doesn't need to be cooked, I would only use fresh cauliflower cause frozen would be too watery
  6. Once the chicken is cooked, uncover, add the cream, and cook for an additional 5 minutes
  7. Serve in a bowl over the riced caulifower!


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