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Chicken Korma with Cauliflower Rice.

  • 1 medium head
    cauliflower
  • 0.68 kg
    chicken thighs, boneless skinless
  • 1 small bunch
    cilantro
  • 2 (398 ml) cans
    diced tomatoes
  • 4 cloves
    garlic
  • 2 (2 ½ cm) pieces
    ginger root
  • 118 ml
    heavy cream
  • 2 medium
    yellow onions
  •  
    almond meal/flour
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    curry powder
  •  
    salt
  •  
    turmeric
  •  
    virgin coconut oil
  • 1
    Pat the chicken dry with paper towels, cut into bite-sized (1-inch) pieces, and set aside.
    0.68 kg chicken thighs, boneless skinless
  • 2
    Peel and small dice onion. Peel and mince (or press) garlic.
    2 medium yellow onions
    4 cloves garlic
  • 3
    Heat a medium saucepan over medium-high heat.
  • 4
    Wash, peel, and mince or grate ginger.
    2 (2 ½ cm) pieces ginger root
  • 5
    Once the saucepan is hot, add coconut oil and swirl to coat the bottom. Add the onions, garlic, and ginger; cook, stirring constantly until onions are softened, 3 to 4 minutes.
    2 tbsp virgin coconut oil
  • 6
    Add the spices and cook, stirring constantly, until fragrant, 30 seconds.
    4 tsp curry powder
    1 tbsp cumin
    1 tsp turmeric
    1 tsp chili powder
  • 7
    Add canned tomatoes, chicken, salt, and pepper; stir until well combined. Bring to a boil and then reduce heat to medium, cover and cook until chicken is cooked through, about 10 minutes.
    2 (398 ml) cans diced tomatoes
    ½ tsp salt
    ⅛ tsp black pepper
  • 8
    While the chicken cooks, preheat a large pot over medium-high heat.
  • 9
    Wash the cauliflower and remove the leaves. Using a food processor or box grater, grate to rice-like texture.
    1 medium head cauliflower
  • 10
    Once the pot is hot, add oil and swirl to coat the bottom. Add cauliflower and cook, stirring occasionally, 5 to 7 minutes.
    ¼ cup virgin coconut oil
  • 11
    Meanwhile, add the heavy cream and almond flour to the chicken mixture. Uncover and cook for another 5 minutes, stirring occasionally.
    118 ml heavy cream
    2 tbsp almond meal/flour
  • 12
    Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Set some cilantro aside to use as garnish.
    1 small bunch cilantro
  • 13
    When cooked, remove the cauliflower from the heat, add remaining cilantro, salt, and pepper and stir to combine.
    ½ tsp salt
    ⅛ tsp black pepper
  • 14
    To serve, place cauliflower rice on a plate and top with chicken korma. Garnish with cilantro and enjoy!