Chicken curry with cauliflower rice

This meal is not only delicious, but also low-carb and nutritious.

What do you need?

For one person:

• 150 g chicken fillet, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 piece of fresh ginger (about 2 cm), grated or finely chopped
• 1 tbsp curry powder (to taste)
• 200 ml coconut milk
• 1 tbsp olive oil or coconut oil
• 150 g cauliflower rice
• 1 tbsp olive oil or coconut oil
• Salt and pepper

Preparation

1. Cut the chicken breast into cubes. Chop the onion, mince the garlic, and grate or finely chop the ginger.
2. Heat 1 tablespoon of olive oil or coconut oil in a large skillet over medium heat. Add the chicken cubes and cook until browned on all sides, about 5 to 7 minutes. Add the curry powder and stir well to coat the chicken and vegetables.
3. Pour the coconut milk into the pan and bring to a boil. Simmer over low heat for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Season with salt and pepper.
4. Heat 1 tablespoon of olive oil or coconut oil in a separate skillet over medium heat. Add the cauliflower rice to the pan and cook for 5 to 7 minutes, or until the cauliflower is tender but still slightly crisp. Season with salt and pepper.
5. Garnish with fresh coriander or parsley for extra flavor and color.