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!

Here’s the finished Curry Chicken with Riced Cauliflower!

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?

My 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.

Next, 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.

Next, add the water and simmer the sauce for a minute or so.

Then add the chicken and simmer the mixture for 20 minutes covered.

While 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.

This yields mostly florets as shown.

Throw 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.

Here’s the finished Riced Cauliflower!

I threw about 160 grams of the riced cauliflower into a shallow bowl as a base for the curry.

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

Add 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.