Keto Chicken Curry with Spiced Cauliflower Rice

• 400 g chicken thighs, bone-in⇄
• 1 large onion⇄
• 3 cloves garlic cloves⇄
• 1 inch ginger⇄

Cut the chicken thighs into manageable pieces if needed, slice the onion thinly, mince the garlic and ginger finely to ensure even cooking and flavor release.

💡 Pre-mince garlic and ginger in bulk and store in an airtight container in the fridge for quick use in future recipes.

• 1 medium head cauliflower⇄

Remove the core from the cauliflower, break into florets, and pulse in a food processor until it resembles rice grains, being careful not to over-process into a paste.

💡 If you don’t have a food processor, use a box grater to achieve the rice-like texture.

• 3 tbsp coconut oil⇄
• 10 leaves curry leaves⇄
• 1 large onion⇄

Heat coconut oil in a large, deep skillet over medium heat at 160°C, add curry leaves and let them sizzle for 30 seconds, then add sliced onions and sauté for 5-7 minutes until golden brown and softened.

💡 Stir onions frequently to prevent burning and ensure even caramelization for a sweeter base flavor.

• 3 cloves garlic⇄
• 1 inch ginger⇄
• 2 tsp curry powder⇄
• 1 tsp turmeric⇄
• 1 tsp red chili powder⇄

Stir in minced garlic and ginger, along with curry powder, turmeric, and red chili powder, cooking for 2 minutes at 160°C until fragrant and the spices form a paste-like consistency with the onions.

💡 Keep the heat moderate to avoid burning the spices, which can turn the dish bitter.

• 400 g chicken thighs, bone-in⇄

Add chicken pieces to the skillet, turning to coat in the spice mixture, and sear for 3-4 minutes on each side at 170°C until lightly browned on the surface for enhanced flavor.

💡 Don’t overcrowd the pan; sear in batches if needed to ensure proper browning.

• 200 ml coconut milk⇄
• 1 tsp salt⇄

Pour in coconut milk, stir to combine, bring to a gentle boil at 180°C, then reduce to a simmer at 90°C, cover, and cook for 20 minutes until the chicken is tender and reaches an internal temperature of 75°C.

💡 Check the chicken halfway through simmering and stir to prevent sticking to the bottom of the pan.

• 1 tbsp coconut oil⇄
• 4 cups cauliflower rice⇄
• 0.5 tsp turmeric⇄
• 0.5 tsp salt⇄

In a separate large skillet, heat coconut oil over medium heat at 160°C, add cauliflower rice and turmeric, sauté for 5-7 minutes until tender but not mushy, stirring occasionally to ensure even cooking.

💡 Avoid overcooking the cauliflower rice to maintain a slight bite, mimicking the texture of traditional rice.

• 0.5 tsp salt⇄

Uncover the curry, check the consistency of the sauce (it should be thick and glossy), taste, and adjust seasoning with additional salt if needed, simmering uncovered for 2-3 minutes at 90°C if the sauce needs to thicken.

💡 If the sauce is too thin, let it reduce slightly to concentrate the flavors without overcooking the chicken.