Clean ‘n’ Creamy coconut chicken curry + cauliflower rice

Creamy, coconutty, clean eating at its best.

Feeds: 3-4

Cooking time: 40 minutes

For the curry

Ingredients

  • 550g Organic chicken breast
  • 100g Butternut pumpkin
  • 1 Green capsicum
  • 225ml Coconut cream (full fat)
  • 1 Clove garlic, crushed
  • 2 Tsp coconut oil
  • 1 Red chili
  • 1 Tsp cumin
  • 2 Tsp corriander
  • 1 Tsp garam masala
  • 1/2 Tsp cayenne pepper
  • Himalayan salt and cracked black pepper for seasoning
  • Fresh coriander to serve

 Method

  • Chop the butternut pumpkin into cubes and steam in the microwave for a few minutes to soften, set aside.
  • De-seed and finely chop the chili.
  • Slice the chicken in to strips and do the same with the green capsicum.
  • Heat the coconut oil in a pan over a medium heat. Add the chicken and cook for a few minutes.
  • Add the pumpkin to the pan and cook for a further 2 minutes.
  • Add the garlic, capsicum, chili and spices before following with the coconut cream.
  • Turn the heat of the pan down and allow to simmer for 20 minutes, stirring occasionally.
  • Serve immediately or freeze for an easy go to meal.

For the rice

Ingredients

  • 1 small head cauliflower, blitz in a food processor until fine (rice like)
  • 1 small brown onion, blitz in a food processor until fine
  • 1 carrot, blitz in a food processor until fine
  • 1 clove garlic, crushed
  • 4 tablespoons coconut oil
  • Himalayan salt and cracked black pepper for seasoning

 Method

  • Heat half the coconut oil in a pan over a medium heat. Add onion and garlic and sauté for around 2 minutes.
  • Add the carrot and sauté for a further 3-5 mins or until onions are soft and light brown.
  • Add cauliflower and remaining oil; sauté for 10 minutes.
  • Season with salt and pepper.
  • Serve immediately or freeze for a go to side.

Top tip: the cauliflower heads need less chopping/ food processing than the stalks. Chop them separately for a more consistent size.

chick curry

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