Description
Creamy coconut curry chicken simmered in spices and coconut milk, served over light cauliflower rice for a low-carb, satisfying meal.
Ingredients
4 large boneless, skinless chicken breasts, cubed
1 can unsweetened coconut milk
1 teaspoon lemon juice
3 garlic cloves, minced
2 teaspoons grated ginger
1/4 cup chopped yellow onion
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
3 1/2 tablespoons curry powder
1 teaspoon Moroccan seasoning (optional)
Red pepper flakes, optional
Fresh cilantro, optional
Instructions
1. Place cubed chicken in a large bowl.
2. Add coconut milk, lemon juice, garlic, ginger, and onion. Toss to combine.
3. Stir in salt, pepper, cumin, paprika, curry powder, and Moroccan seasoning.
4. Cover and marinate for 2 to 3 hours or overnight.
5. Transfer mixture to a pot and bring to a boil.
6. Reduce heat, cover, and simmer for 50 minutes.
7. Serve hot over cauliflower rice and garnish as desired.
Notes
Adjust spice level with red pepper flakes. Serve with steamed vegetables or store leftovers up to four days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: Fusion, Indian-inspired