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Curry, vegetables and rice in white bowl on marble surface.

Coconut Curry Chicken with Cilantro Cauliflower Rice

Yield: 4 servings
Prep Time: 20 mins
Cook Time: 20 mins
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This healthy coconut curry chicken recipe is a lightened up version of a flavorful favorite that is warm, satisfying and easy to make.

Ingredients
 

Coconut Curry Chicken Ingredients:

  • 1 lb chicken breasts, boneless and skinless
  • 2 bell peppers
  • 1-2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 3 Tbsp. curry powder
  • 1 can coconut milk
  • 1 Tbsp. Thai red curry paste
  • 1 Tbsp. brown sugar
  • 1 Tbsp. soy sauce,
  • 1/2 lime
  • small handful cilantro

Cilantro Lime Cauliflower Rice Ingredients:

  • 1 head cauliflower
  • 1 Tbsp. olive oil
  • 1/2 lime
  • small handful cilantro
  • salt

Instructions
 

Cilantro Lime Cauliflower Rice Instructions:

  • Prep: Cut the head of cauliflower into florets. Put the florets into a food processor and pulse until the cauliflower becomes a rice-like consistency. Depending on the size of your food processor you may have to do this in batches. Chop up the cilantro and set aside.
  • Cook: Heat 1 Tbsp. of olive oil in a large pan over medium/low heat. Add the cauliflower to the pan and cook for 3-5 minutes while stirring. Season the cauliflower rice with a couple large pinches of salt (about 1 tsp.). Remove the heat and stir in the chopped cilantro and the juice from ½ a lime.

Coconut Curry Chicken Instructions:

  • Prep: Cut chicken breasts into cubes (1/2” – 1”) and season with a couple pinches of salt or ½ tsp. Cut the bell peppers into cubes or thin slices whichever you prefer. Cut the ½ lime into wedges.
  • Cook: Heat 1-2 Tbsp. of olive oil in a large pan over medium heat. Add the cubed chicken and cook for 3-4 minutes while stirring occasionally to cook all sides of the chicken. Then add ½ of the cut up bell peppers and the yellow curry powder to the pan. Stir to coat the chicken and peppers with the curry powder and cook for an additional 2-3 minutes or until the chicken is cooked through. NOTE: The curry powder will look a little dry and sticky. That is what is is supposed to look like during this step!
  • Boil and Simmer: Next add the coconut milk, red curry paste and brown sugar to the pan and stir to combine. Bring the mixture to a boil. Then reduce the heat to a simmer and cook for an additional 5-7 minutes while stirring occasionally. Optional Step: Add 1 Tbsp. of soy sauce to the curry before serving.
  • Assemble and Enjoy: Dish up some cauliflower rice and spoon the coconut chicken curry over the cauliflower rice. Top with remaining bell pepper and cilantro. Serve with lime wedges for a squeeze of zesty lime juice of the top of the curry. Enjoy!

Notes

Note 1: Read the entire recipe before you start cooking. It will save you time!
Note 2: If you don't want to cook the cauliflower rice and the curry at the same time, I recommend cooking the curry first and keeping it over very low to to keep it warm while you cook the cauliflower rice.

Nutrition

Serving: 0.25of recipe | Calories: 518kcal | Carbohydrates: 28g | Protein: 32g | Fat: 34g | Cholesterol: 73mg | Sodium: 651mg | Fiber: 10g | Sugar: 13g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.