Low Carb Classic Curry with Rice
Indulge in the rich, aromatic flavors of this Low Carb Classic Curry with Rice—a wholesome twist on traditional curry recipes. Packed with tender diced chicken, creamy coconut milk, and a medley of bold spices like turmeric, cumin, and curry powder, this dish delivers all the comforting warmth of a classic curry without the carb-heavy side dish. The cauliflower rice serves as a light yet satisfying base, making it ideal for anyone following a low-carb or keto lifestyle. Ready in just an hour, this recipe is perfect for busy weeknights or meal prep, offering a guilt-free comfort food option that’s bursting with flavor and nutrition. Garnished with fresh cilantro, it’s a vibrant and nourishing meal you'll want to add to your weekly rotation!
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Recipe Information
Ingredients
- 500 grams chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 400 grams canned diced tomatoes
- 200 milliliters coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 large cauliflower head, riced
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the pan, sauté until the onion is translucent, about 5 minutes.
Stir in the curry powder, turmeric, and cumin, cooking for another 1-2 minutes until fragrant.
Add the diced chicken breast to the skillet, stirring to coat the chicken in the spices.
Cook the chicken pieces until lightly browned on all sides, about 5 minutes.
Add the canned diced tomatoes and coconut milk to the pan, stirring well to combine.
Season with sea salt and black pepper, then reduce the heat to low and let the curry simmer for about 25-30 minutes, stirring occasionally.
While the curry is simmering, prepare the cauliflower rice.
In another skillet, lightly sauté the riced cauliflower over medium heat for about 5-7 minutes until tender. Season with a pinch of salt if desired.
Serve the chicken curry over the cauliflower rice and garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 7413 mg | 322% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 40.2 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 353 mg | 27% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4169 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
