Recipe: Chicken & Coconut Curried Cauliflower Rice

A tasty mild curry, great to warm the tum in winter.

Meal Type: -
Recipe Type: -
Serves: 4
Prep time: 00:15
Cook time: -


  • 1 Cauliflower
  • 1 tablespoon Coconut oil
  • 1/2 teaspoon Butter, salted
  • 1 Onion
  • 1 teaspoon Ginger
  • 1 teaspoon Tumeric
  • 1/2 teaspoon Curry Powder
  • 1/2 teaspoon Coriander, ground
  • 1/2 cups Coriander, fresh
  • 1 cups Coconut, milk, standard
  • 1 cups Spinach
  • 500 grams Chicken, breast
  • 1 Capsicum, Red, raw


1. To prepare - coarsely chop the cauliflower and dice the onion. Chop the chicken into 2cm pieces and thinly slice red capcisum. Roughly chop coriander and you are ready to start cooking.

2. Place the cauliflower into a food processor and pulse until reduced to the size of rice grains. Set this aside.

3. Heat the coconut oil in a non-stick fry pan over medium heat. Add the onion and saute for 4-5 mins or until soft. Stir in the ginger, tumeric, curry powder and ground coriander. Stir in the cauliflower and season with salt and pepper to taste. Pour in the coconut milk, add the chopped capsicum and cover. Simmer for 7-10mins until the cauliflower is soft, stirring regularly. Remove the lid and stir in the spinach to wilt.

4. Meanwhile, saute chicken in a seperate fry pan over medium heat for 5-10mins or until cooked through. Serve over the cauliflower and sprinkle fresh coriander on top to garnish.