Chicken Coconut Curry

by on September 19, 2015

Chicken Coconut Curry with Cauliflower Rice and Garlic Naan

ChickenCoconutCurryThanks to Elissa Jewell
Jewell Body Sculpting

Ingredients Curry:

  • 400g raw chicken breast fillets, diced
  • 250g frozen spinach
  • 1 can diced tomato
  • 60mls coconut cream
  • 3 cardammom pods
  • 1 cinnamon quill
  • 2 teaspoons each turmeric, ginger and mustard powder
  • 2 garlic cloves, crushed
  • Chilli powder, cayenne pepper or fresh crushed chillies (optional)

Ingredients Naan Bread:

  • 400g raw cauliflower, riced
  • 1 whole egg
  • 3 egg whites
  • 20g coconut flour
  • 2 garlic cloves, crushed
  • ¼ cup water

Ingredients Other:

  • 400g raw cauliflower, riced for cauliflower rice
  • Extra 4 teaspoons (1 tablespoon) coconut oil to cook the curry and naan


Start making the curry by adding 1 teaspoon of coconut oil to a non-stick pan and frying the chicken until lightly browned. Add the tomato, spinach, garlic and the spices and simmer on a low heat in 1 cup of water for 20 minutes. Once the mixture has thickened, add the coconut milk and stir, then leave on the lowest heat setting while you make the naan.

Use a food processor to rice the total 800g of raw cauliflower, leaving half behind for cauliflower rice to serve the curry on. Simply microwave half the riced cauliflower until tender – this will take around 3-4 minutes on high heat. Leave to one side and the take the remaining 400g of cauliflower and blend the naan bread ingredients together with a little salt and pepper.

Coat another non-stick frying pan with a little coconut oil before adding ¼ of the mixture to the pan and smoothing into a circular shape with the back of a spoon. Cook on each side as you would a pancake for roughly 2-3 minutes or until golden. Repeat for remaining mixture and serve with the curry and cauliflower rice.

Prep & Cook Time: 20 Min Prep
Servings: 4

Nutritional Info (for 1 naan bread, ¼ curry yield and ¼ cauliflower rice):

Calories: 277
Protein: 34g
Carbs: 10.4g
Fat: 8.3g
Fibre: 9.3g

To increase the carb content: Serve curry on real rice!
To increase the protein content: Using 500g of raw chicken will increase the protein content of the dish to approximately 40g protein per serve.
To increase the fat content: Add extra coconut oil to the curry when cooking the chicken.
To reduce the fat content: Cook the naan bread on baking paper in the oven and/or remove the coconut milk.


Contest Diet Friendly

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