Keto Swahili Chicken Curry and Cauliflower Rice Bowl

Allergens

Dairy (coconut)

Ingredients

• 2 boneless, skinless chicken breasts (6 ounces each)
• 1 tablespoon ghee or coconut oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (13.5 ounces) full
• fat coconut milk
• 1 cup chicken broth
• 1 medium head of cauliflower, riced
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. In a large pan or skillet, heat the ghee or coconut oil over medium heat. Add the sliced onion and cook until softened and translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another minute to release their fragrance.
3. Stir in the turmeric, cumin, paprika, and cayenne pepper (if using), cooking for an additional minute to toast the spices.
4. Add the chicken breasts to the pan, cooking for 5 minutes on each side until browned. Pour in the coconut milk and chicken broth, bring to a simmer, cover, and cook for 10 12 minutes until the chicken is cooked through.
5. Remove the chicken from the pan and let it rest for a few minutes before slicing into strips.
6. In a separate pan or bowl, prepare the cauliflower rice by sautéing or microwaving until just tender. Season with salt and pepper to taste.
7. To assemble, divide the cauliflower rice between two bowls, top with sliced chicken and ladle the curry sauce over the top. Garnish with fresh cilantro and serve immediately.

Chef’s Insight

Experiment with different spice levels to suit your taste, adding more or less cayenne pepper as desired.

Notes

Be sure to use full-fat coconut milk for a truly Keto-friendly dish.