Chicken & Zucchini Curry with Cauliflower Rice
Difficulty : Easy
Preparation time:
5m
Cooking time:
50m
This is such a great healthy curry option, the flavours are amazing! You can use whatever parts of the chicken you’d like, sometimes I joint a whole chicken and put all the pieces in but often just put in chicken thighs and drumsticks.
Swapping out starchy rice for cauliflower rice means you’re getting lots of good veg in!
This curry serves 4 and will taste even better the day after cooking.
Ingredients
For 4 people (
)
Recipe
- 1 tablespoon(s) Coconut Oil
- 6 Chicken thighs or Drumsticks
- 2 teaspoon(s) ground coriander
- 2 teaspoon(s) Fennel Seeds
- 2 teaspoon(s) Cumin Seeds
- 0.5 teaspoon(s) Dried chilli flakes
- 4 teaspoon(s) Tumeric
- 3 Onion
- 4 Garlic clove(s)
- 1 Tinned Tomatoes
- 500 mL Chicken Stock
- 2 Zucchini
- 1 head of Cauliflower
- 1 tablespoon(s) Almond flakes
- 1 Bay leave(s)
- 1 Lemon
- Sea Salt
- 1 large bunch Fresh Coriander
- Black Pepper
Nutritional Facts (per serving)
- Kcal: 384 kcal
- Sugars (g): 7g
- Carbs: 14g
- Fat: 21g
- Saturated fat (g): 8g
- Proteins: 30g
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Directions
- Put 2 of the onions and the garlic cloves into a food processor and blitz for a few seconds until finely chopped.
- Separate the coriander leaves from the stems and finely chop the stems and the leaves separately.
- Chop the zucchini into bite-sized chunks.
- Add half the coconut oil to a large casserole pot over a high heat.
- Season the chicken pieces and add them to the pot to brown for a few minutes. Once browned, remove the chicken and set aside in a bowl.
- Lower the heat in the pot and add the cumin, coriander, fennel, dried chilli, and 3 of the teaspoons of turmeric. Stir for 1 minute to dry roast the spices gently.
- Add the rest of the coconut oil and add the chopped onion and garlic and turn up the heat.
- Cook for about 5 minutes until the onion is softened, then add the tinned tomatoes and boiling stock.
- Return the chicken to the pot, cover with a lid and simmer over a low heat for about 30 minutes.
- When the chicken has been cooking for 30 minutes, add the chopped zucchini and the coriander stems and cook for another 15 minutes.
- Meanwhile make the cauliflower rice.
- Remove the cauliflower leaves and the tough end of the stalk. Break the cauliflower into florets and add to a food processor. Blitz until the cauliflower turns to rice. (do this in batches if your food processor is a small one)
- Finely chop the last onion.
- Add ½ tsp of coconut oil to a large sauce pan over a medium high heat. Add the onion, the other teaspoon of turmeric, and bay leaf and cook for 5 minutes until onion is softened.
- Add the cauliflower to the pan and 2 tablespoons of water. Stir and cover with a lid to let the cauliflower steam for 6-7 minutes until tender. Then remove from the heat.
- Meanwhile toast the flaked almonds in a small dry frying pan for just a few minutes until golden then remove to a plate.
- When the cauliflower is ready, season, squeeze in some lemon juice and stir through the flaked almonds. Put a lid on the saucepan until ready to serve.
- To finish the curry, remove the lid and turn up the heat for a few minutes to reduce the liquid to a lovely sauce consistency.
- Stir through the chopped coriander leaves and serve with the cauliflower rice.
