Curry Chicken with Riced Cauliflower
Prep time
Cook time
Total time
Serves: 6
  • 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!
Nutrition Information
Serving size: 160g Cauliflower and ⅙th of curry Calories: 349 Fat: 17 Carbohydrates: 10 Fiber: 4 Protein: 38
Recipe by Caveman Keto at