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Paleo Tomato Chicken Curry With Cauliflower Rice Recipe

Kick it up a notch with this spicy, low-carb dinner recipe.
Paleo Tomato Chicken Curry With Cauliflower Rice RecipeWaterbury Publications, Inc.

Looking for something on the spicier side? By using a jalapeño in the recipe, this chicken curry comes with a slight kick, but between the sweetness of the coconut milk and the acidity of the crushed tomatoes, this tomato chicken curry recipe is the perfect dinner dish no matter what season you're in.

This recipe keeps the carb count low by using cauliflower rice instead! You can usually find packaged cauliflower rice in your produce aisle. However, if it's not available for you, making cauliflower rice is pretty easy. Simply break up a head of cauliflower into smaller florets. Add the florets to your food processor and pulse it until small, rice-sized pieces are formed. You can cook the rice by sautéing it on a skillet with some oil for about five minutes.

This paleo chicken curry recipe has a kick you'll really like and a low-carb spin you'll love even more.

Nutrition: 380 calories, 13 g fat (4 g saturated), 740 mg sodium, 5 g sugar, 29 g protein, 10 g fiber

Makes 4-6 servings

Ingredients

2 Tbsp ghee (Note: Ghee is also called clarified butter. Look for it in jars in the health-foods section of your supermarket.)
1 1⁄4 pounds boneless, skinless chicken breast, cut into bite-size pieces
1 medium yellow onion, halved and thinly sliced
2 cloves garlic, minced
1 jalapeño, seeded and minced
2 tsp minced fresh ginger
2 Tbsp mild curry powder
1 (28-ounce) can crushed tomatoes
1 (13.5-ounce) can light coconut milk
3/4 tsp salt
1⁄4 tsp pepper
1 (12-ounce) package cauliflower rice, prepared according to package directions
1⁄4 cup chopped fresh cilantro, plus more for serving

How to Make It

  1. Melt ghee in a large skillet over medium heat. Add half of the chicken pieces and cook, stirring, until browned. Remove from skillet and set aside. Repeat with remaining half of chicken. Add onion, garlic, jalapeño, and ginger to skillet and cook, stirring until vegetables have softened, about 5 minutes. Add curry powder and cook, stirring, until fragrant, about 1 minute. Add tomatoes and coconut milk and bring to a boil. Add salt and pepper.
  2. Reduce heat to low and simmer until slightly thickened and reduced, 15 to 20 minutes, stirring chicken and any accumulated juices in the last 5 minutes of cooking. Stir in the 1⁄4 cup cilantro.
  3. Serve over cauliflower rice topped with additional cilantro.

Eat This! Tip

Finding cilantro and parsley impossible to tell apart? We have a quick fix. Just remember: P is for Parsley and its leaves are Pointy, C is for Cilantro and its leaves are Curvy.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

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