After a long day of meal prepping, it seemed only right to end the day with a delicious meal that had been planned a week earlier. The plan was to pick up some Thai red curry paste during our shopping trip, but life did not care about our plan; the grocery store didn’t have a Whole30-friendly curry paste. With a hankering for curry, I refused to be thwarted by the insufficient supply of curry paste so my partner in healthy eating and life decided to get creative. We bought tandoori paste and curry powder and hoped for the best. We were not disappointed.
This recipe is the love child of chicken tandoori and chicken curry; it’s got that familiar curry taste with a tandoori kick. It’s a perfect recipe to warm you up on a cold and frosty night (like this one)! The cauliflower rice acts just like regular rice and makes the perfect vessel for sauce. I’m amazed by all the ways cauliflower can morph into other foods; rice, pizza crust, mashed potatoes…want can’t it do?!
This is a great dinner that will fill you up without giving you that I-ate-way-too-much-what-have-I-done feeling. Give it a try! And, as always, feel free to post any questions or comments in the comment section.
Chicken Curry/Tandoori* with Cauliflower Rice
*This was supposed to be made with red curry paste, however the supermarket didn’t have one that was Whole30 compliant so we improvised. I used this Tandoori paste and curry powder instead, and I regret nothing.
- 2 large boneless chicken breast, chopped into bite-size pieces
- 1 Tbs coconut oil
- 1 zucchini, cut into chunks
- 1 red bell pepper, ribs and seeds removed, sliced
- 1 yellow onion, sliced
- 1 clove of garlic, minced
- 1 ½ Tbs Tandoori paste
- 1 ½ Tbs curry powder
- 1 16 oz can light coconut milk
- Salt and pepper
What you do:
Heat a wok or a large skillet over medium/high heat. Add the coconut oil. Once the coconut oil is melted, add the chicken and cook until it’s fully cooked (about 8 minutes). Transfer the cooked chicken to a plate.
With the heat still on, add in all the vegetables and season with salt and pepper. Cook the vegetables until starting to brown slightly on the edges, about 6-8 minutes. Add the garlic and cook for about 30 seconds until fragrant. Stir in the curry paste, and then stir in the coconut milk. Add the chicken back in, and cook for another five minutes.
Spoon the chicken curry over cauliflower rice (see recipe below) and enjoy!
- 1 head cauliflower
- 1 tsp coconut oil or EVOO (optional)
- Salt and pepper (optional)
What you do:
Chop the cauliflower into florets, and pulse them in a food processor until they become grain-like. If you don’t have a food processor, you can use a cheese grater. You can eat the rice cold or heat it up in a skillet with the oil and a sprinkle of salt and pepper. Cooking the rice will make it a bit softer so I recommend doing it, it only takes 5-8 minutes. Heat the oil up on medium heat, add the rice, season with salt & pepper, and cover. Give it a stir every few minutes so it doesn’t burn. I cooked mine for about 5 minutes and it still had a little crunch – I recommend cooking for 8 minutes it you like it tender.