Wednesday, May 26, 2010

Chicken Curry with "Rice"

My friend Megan and I went for a run tonight and afterwards, we tried this one out.  We weren't sure how we felt about the cauliflower rice; it definitely still tasted like cauliflower.  :)  Any suggestions for that?

Chicken Curry with Rice

1 lb. chicken breast, sliced into bite sized pieces
1-2 Tbsp. olive oil
2 garlic cloves, minced
1/2 yellow onion
1 red pepper, diced
2 tomatoes, diced
2 c. almond or coconut milk (I used almond b/c I didn't have coconut)
1 head cauliflower
1 Tbsp. chili powder
1 Tbsp. curry powder
1 Tbsp. tumeric
1 tsp. cumin

Heat oil in large skillet.  Add garlic and onions; cook until onions get clear.  Add chicken and cook for 2-3 minutes on medium heat.  Add red pepper and spices and cook for 3 more minutes.  Add tomatoes and almond milk.  Simmer covered for about 10 minutes and serve on cauliflower rice.

Cauliflower Rice
1 head cauliflower

Cut the florets off the cauliflower head.  Either grate the cauliflower on a cheese grater or chop in a food processor until it is the same size and consistency as rice.  Either heat in microwave or serve with hot food on top.


  1. If you take the "rice" and stir fry it with a little sesame oil and some sweet curry spices, it vastly improves. :)

  2. Thanks Sara! What a great idea!