Golden Coconut Chicken Curry with Spiced Cauliflower Rice

Name: Golden Coconut Chicken Curry with Spiced Cauliflower Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Burmese
Ingredients: 2 tablespoon olive oil; 1.5 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces); 1 yellow onion (large, finely diced); 4 clove garlic (minced); 2 fresh gingers (2-inch piece, grated); 1 teaspoon ground turmeric; 0.5 teaspoon cayenne pepper; 13.5 fluid ounce full-fat coconut milk; 0.5 cup chicken broth; 2 tablespoon fish sauce; 1 pound cauliflower florets; 1 tablespoon butter; 0.5 teaspoon ground cumin; 0.25 teaspoon ground coriander; 2 tablespoon fresh cilantro (chopped, for garnish); 2 limes (wedges, for serving)

A fragrant Burmese-style chicken curry simmered in rich coconut milk with warming spices, served alongside a flavorful cauliflower rice.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Cuisine: Burmese
Difficulty: Easy
Cost: $4.49/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Keto
Low-Carb
High-Protein
Halal
Low-Sugar

Ingredients

2 tablespoon olive oil
1.5 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
1 yellow onion (large, finely diced)
4 clove garlic (minced)
2 fresh gingers (2-inch piece, grated)
1 teaspoon ground turmeric
0.5 teaspoon cayenne pepper
13.5 fluid ounce full-fat coconut milk
0.5 cup chicken broth
2 tablespoon fish sauce
1 pound cauliflower florets
1 tablespoon butter
0.5 teaspoon ground cumin
0.25 teaspoon ground coriander
2 tablespoon fresh cilantro (chopped, for garnish)
2 limes (wedges, for serving)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to the pot and sear for 3-4 minutes per side until lightly browned. Remove chicken and set aside.
Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot, then add the diced yellow onion. Cook for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom.
Stir in the minced garlic, grated fresh ginger, ground turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Return the chicken to the pot. Pour in the full-fat coconut milk, chicken broth, and fish sauce. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is tender and cooked through.
While the curry simmers, prepare the cauliflower rice. Cut the cauliflower florets into smaller pieces and pulse in a food processor until it resembles rice grains. Alternatively, use a box grater.
Heat 1 tablespoon butter in a large skillet over medium heat. Add the riced cauliflower and stir in the ground cumin and ground coriander. Sauté for 5-7 minutes until tender-crisp. Season with salt and black pepper to taste.
Ladle the chicken curry into bowls and serve hot with the spiced cauliflower rice. Garnish with chopped fresh cilantro and a lime wedge if desired.

Notes

Adjust the cayenne pepper for your preferred spice level. This curry reheats well and is great for meal prepping.

Nutrition (per serving)

Calories: 526
Protein: 41.1 g
Carbohydrates: 17.2 g
Fat: 34.2 g
Fiber: 2.2 g
Sodium: 1042 mg
Saturated Fat: 20.3 g
Sugar: 8.3 g
Cholesterol: 152 mg