Creamy Chicken Curry with Cauliflower Rice
Enjoy our Cauliflower Rice in this simple creamy chicken curry recipe made with coconut milk. Perfect for midweek meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greenisle.ie.
Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Can opener
- Wooden spoon
- Plate
- Serving bowl
- Mixing bowl
Ingredients
- 600 grams Boneless Skinless Chicken Thigh, diced into small bite size pieces
- 2 small onions, finely sliced
- 1 cm piece fresh ginger, grated
- 2 garlic cloves, grated
- 1-2 tablespoons hot curry powder, depending on how hot you like your food
- 1 tsp EACH: Turmeric, Ground Coriander, Cumin, Paprika
- 1x 400 gram can of full fat coconut milk
- 1x 400 gram can of chopped tomatoes
- 1 chicken stock cube
- 1 handful fresh coriander
- vegetable oil, as needed
- Salt and freshly black pepper, to taste
- 500 grams Green Isle Cauliflower Rice
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