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I’ll never forget the first time I got introduced to Indian food. Being partially Korean, I grew up eating curry and was not really a fan of it. So I was very hesitant when our good friends asked us to try Indian. I kept thinking back to that green curry my mom used to fix us and wasn’t too sure about the whole thing. Don’t get me wrong, my mom was an excellent cook and I love most of her dishes but not that curry stuff. When I sat down and ordered my Indian curry, I was so pleasantly surprised; more like fell in love with the dish! Couldn’t get enough of all the spices and creamy sauces; just delicious and totally different than what I had thought.

Indian dishes can be on the heavy side and will leave you feeling overstuffed, to say the least. I knew that in order to enjoy these delicious ingredients more often then I would need to “lighten” the dish up a bit by using cleaner ingredients without taking away the flavors that I love so much! May I introduce you to my Coconut Curry Chicken. Oh, my goodness; all that yumminess all in one big bowl.

Now you can either top this curry on steamed brown jasmine rice or I choose to make a cauliflower rice and kale mixture that is so much more flavorful. I discovered a treasure in the frozen food department that will make prep time a breeze. Have you ever tried to make your own cauliflower rice. What a mess (at least for me)! All you have to do is add the bag to a frying pan along with any ingredients and spices you like and voila, you have a low carb option for rice that is so yummy! I’m a rice lover but this stuff is so good that I really don’t miss the rice.



Double the recipe and you’ll have plenty to either add to your freezer for later or portioned meals for the rest of the week. Makes pulling wholesome food right out of the fridge easy when you need it.

Coconut Curry Chicken


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Cook time: 

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Serves: 8

Clean version of a yummy Indian dish!
  • 6-8 boneless skinless chicken thighs cut into pieces
  • 2 tablespoons grapeseed oil, divided
  • 2 tablespoons curry powder, divided
  • 1 tablespoon Garam Marsala seasoning
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 14 can Coconut milk (full fat)
  • 2 tablespoons tomato paste
  • Salt and Pepper to taste
  • 1 package stevia
  • Cilantro
  • 8 ounces chopped kale
  • 2 sweet salad peppers chopped or sliced
  • 1-12 ounce package frozen cauliflower rice
  • 1 tablespoon garlic powder
  1. Heat ½ tablespoon oil in large frying pan
  2. Coat and season chicken with ½ of curry powder and salt/pepper
  3. Brown chicken until totally cooked and set aside
  4. Heat ½ tablespoon in pan
  5. Add remaining curry powder and Garam Marsala for 1 minute
  6. Add onion and cook until translucent
  7. Add garlic, coconut milk, tomato paste, salt/pepper, and stevia
  8. Whisk until completely combined
  9. Cook 5-6 minutes until sauce thickens
  10. Add chicken and chopped cilantro
  11. Mix together until combined
  12. Lower heat and cook another 15-20 minutes
  13. While curry is stewing, heat ½ tablespoon oil in another large pan
  14. Add kale and salt/pepper
  15. Cook until lightly wilted and set aside
  16. Heat remaining oil in pan and pan fry peppers and cauliflower rice
  17. Add garlic powder to cauliflower and cook 5-6 minutes until softened
  18. Add kale and mix thoroughly
  19. Top the cauliflower and kale mixture with the chicken curry
  20. Serve immediately
You can use chicken breast in the place of chicken thighs to cut out excess fat plus you can replace the cauliflower with steamed brown rice.




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