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Keto Jamaican Curry Chicken with Cauliflower Rice
Keto Jamaican Curry Chicken with Cauliflower Rice

Keto Jamaican Curry Chicken with Cauliflower Rice
A flavorful Jamaican-inspired curry chicken served with cauliflower rice.
Keto Jamaican Curry Chicken with Cauliflower Rice
Ingredients:
1
Servings
  • 300
    g
     chicken breast
  • 200
    ml
     coconut milk
  • 300
    g
     cauliflower
  • 2
    tbsp
     curry powder
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     ginger
  • 100
    g
     bell pepper
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Keto Jamaican Curry Chicken with Cauliflower Rice
Instructions:
  1. Cut the chicken breast into bite-sized pieces.
  2. Heat olive oil in a pan over medium heat.
  3. Add chopped onion, garlic, and ginger to the pan and sauté until fragrant.
  4. Add chicken pieces and cook until browned on all sides.
  5. Stir in curry powder, salt, and black pepper.
  6. Pour in coconut milk and add bell pepper slices.
  7. Simmer for about 20 minutes until the chicken is cooked through.
  8. Meanwhile, grate the cauliflower to resemble rice grains.
  9. In a separate pan, sauté the cauliflower rice in a little olive oil until tender.
  10. Serve the curry chicken over the cauliflower rice.
Nutrition Per Serving 900 g Per 100g
Energy 900 kcal 100 kcal
Protein 60 g 6.7 g
Fibre 10 g 1.1 g
Salt 2 g 0.2 g
Sugar 8 g 0.9 g
Carbohydrates 20 g 2.2 g
Fat 65 g 7.2 g
  • 300
    g
     chicken breast
  • 200
    ml
     coconut milk
  • 300
    g
     cauliflower
  • 2
    tbsp
     curry powder
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     ginger
  • 100
    g
     bell pepper
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Cut the chicken breast into bite-sized pieces.

Heat olive oil in a pan over medium heat.

Add chopped onion, garlic, and ginger to the pan and sauté until fragrant.

Add chicken pieces and cook until browned on all sides.

Stir in curry powder, salt, and black pepper.

Pour in coconut milk and add bell pepper slices.

Simmer for about 20 minutes until the chicken is cooked through.

Meanwhile, grate the cauliflower to resemble rice grains.

In a separate pan, sauté the cauliflower rice in a little olive oil until tender.

Serve the curry chicken over the cauliflower rice.

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