Chicken Korma with Cauliflower Rice

schedule 35
local_pizza 449

(DF) (GF)

Serves 4


  • 450g boneless chicken thighs, diced
  • 200g broccoli
  • 100g fresh green beans
  • 1 onion, finely chopped
  • 1 tablespoons coconut oil
  • 100g coconut cream
  • 2 tablespoon mild korma curry paste
  • 1/4 red chili pepper, finely chopped (omit for children)
  • 1 tablespoon grated fresh ginger
  • Pepper to taste

Cauliflower rice

  • 750g head of cauliflower
  • ½ teaspoon salt
  • 1 tablespoon butter or coconut oil
  • ½ teaspoon turmeric (optional)
  1. Melt coconut oil in a pan.
  2. Sautee onion, ginger and chili until they become fragrant and soft, about 5 minutes.
  3. Add curry paste and chicken. Fry until chicken is light brown (5–10 minutes).
  4. Chop broccoli and green beans and add to the pan.
  5. Add the coconut cream. Season with pepper and allow to simmer for 15 minutes.
  6. While the chicken is simmering, prepare the cauliflower rice.
  7. Roughly chop the cauliflower including the stem, and in a food processor pulse until you have a rice like consistency.
  8. Melt coconut oil in a large pan and add the cauliflower rice. Cook over medium heat for 5-10 minutes, or until the rice has softened a bit.
  9. Add salt and optional turmeric while frying.

Tip: Timesaver! If you have 10-15 minutes earlier in the day, pre-cut the beans, broccoli and cauliflower. Dice the chicken and marinade in the korma paste. Store in an airtight container in the fridge.

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