Coconut chicken curry with cauliflower rice
A fragrant, creamy chicken thigh curry in a spiced coconut and tomato sauce, served over buttery cauliflower rice.
- Time45 min
- LevelEasy
- Costabout £2.00 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat half the oil in a large pan. Brown the chicken in batches for 5 minutes, then set aside.
5 min - 2
Add the onion to the pan with the rest of the oil and cook for 8 minutes until soft.
8 min - 3
Stir in the garlic, ginger and all the spices for 1 minute, then the tomato purée.
1 min - 4
Return the chicken, add the coconut milk and salt. Simmer gently for 20 minutes until the chicken is tender and the sauce is thick.
20 min - 5
Stir in the spinach until wilted. Meanwhile, microwave or steam the grated cauliflower for 4 minutes until tender.
4 min - 6
Serve the curry on the cauliflower rice with fresh coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.