Ingredient: chicken breast

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Coconut Chicken Curry

This chicken curry recipe is my own creation. In the past, I used to make it with cream only, but I think the variation with coconut milk is way better.

Course

Main Dish

Keyword

bacon, cauliflower, chicken, coconut milk, heavy cream

Prep Time

15 minutes

Cook Time

30-40 minutes

Servings

Change Units

MetricUS Imperial

Ingredients

Curry

• 50 gram ghee
• 750 gram chicken breast
• 2 onions sliced
• 400 gram coconut milk
• 200 gram cream

Cauliflower rice

• 1 kilogram cauliflower half-cooked
• 400 gram bacon sliced
• 1 onions diced
• 100 gram butter

Seasonings

• Salt
• Pepper
• Curry
• Chili
• Paprika
• Nutmeg

Course Main Dish Keyword bacon, cauliflower, chicken, coconut milk, heavy cream Prep Time 15 minutes Cook Time 30-40 minutes Servings Change Units MetricUS Imperial Ingredients Curry 50 gram ghee 750 gram chicken breast 2 onions sliced 400 gram coconut milk 200 gram cream Cauliflower rice 1 kilogram cauliflower half-cooked 400 gram bacon sliced 1 onions diced 100 gram butter Seasonings Salt Pepper Curry Chili Paprika Nutmeg

Instructions

Curry

1. Cut chicken breast into bite-sized bits and fry them in ghee, together with the onions
2. After a few minutes add salt, pepper, curry, chili and paprika
3. When everything becomes crispy, add coconut milk and cream
4. Now, let it simmer for about 30-40 minutes at low-mid heat with the lid on
5. The coconut milk and cream will start to thicken after a while, giving you a creamy sauce

Cauliflower rice

1. In the meanwhile, mince the cauliflower in a food processor or with a knive to a size you like
2. Cut bacon into bits
3. Fry bacon and onions with the butter until it becomes crispy
4. Then, add the cauliflower rice
5. Fry for about 15-20 minutes at low heat
6. Add salt, pepper and grated nutmeg

These nutrition facts only include the chicken curry, not the cauliflower rice.