Chicken coconut curry with cauliflower rice

Method

1. Cut the chicken into bite-size cubes and season with salt.
2. Heat oil in a pot on medium-high. Add the chicken and cook 4 to 5 minutes until it turns white outside.
3. Stir in the curry powder and cook 1 minute until fragrant.
4. Pour in the coconut milk, stir, and bring to a gentle simmer.
5. Simmer 8 to 10 minutes until the chicken is cooked through and the sauce thickens slightly.
6. For the rice: heat cauliflower rice in a pan with a little oil for 4 to 5 minutes, or microwave 3 to 4 minutes. Season with salt.
7. Serve the curry over the cauliflower rice.

Notes

• Steffi tip. Keep it at a gentle simmer, not a hard boil, so the chicken stays tender. Make extra for Thursday’s lunch.
• This is a weeknight keto curry and nothing more than that. It is curry powder, coconut milk, and chicken in one pot in under half an hour. If you want a curry with a built sauce, the chickpea coconut curry in this archive has a proper base, and the Japanese curries here start from a roux. Different jobs.
• Built onion-free on purpose. Almost every curry starts with onion softened in fat, and this one does not, because of the house rule. The curry powder blooming in the pan fat for a full minute is what carries the flavour instead, so do not skip that step or shorten it.
• Full-fat coconut milk only. The light stuff will not thicken and you end up spooning curry-flavoured water over cauliflower.
• Chicken breast dries out fast. Once the cubes are cooked through, they are done, and further simmering only costs you texture. If you are making extra for Thursday, pull the pot slightly early, since it reheats.
• Frozen riced cauliflower is the shortcut worth taking here. Drive the water off in the pan for a minute before seasoning, or it will thin the sauce on the plate.