Egg‑Free Chicken Curry with Coconut Cream
A fragrant Indian‑inspired curry using chicken, cauliflower, and coconut cream, kept low‑carb and free of dairy.
Total
50 min
Prep
20 min
Cook
30 min
Serves
3
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Recipe serves 3
Ingredients
- 400 g chicken thighs, boneless, cut into pieces
- 300 g cauliflower florets
- ½ cup coconut cream
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tsp curry powder (no added wheat)
- ½ tsp turmeric
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Heat olive oil in a pot; sauté onion, garlic, and ginger until fragrant.
- 2
Add chicken pieces; brown on all sides.
- 3
Stir in curry powder and turmeric; cook 1 minute.
- 4
Add cauliflower florets and coconut cream; simmer 20 minutes until chicken cooked through and cauliflower tender.
- 5
Season with salt and pepper; serve hot.
Nutrition per serving
Calories
340
17% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 9 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 380 mg |
Goes well with this
Indian dishes that round out the meal.
Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables, saffron, and caramelized onions.
Masala Vegetable Khichdi
A wholesome one-pot meal loaded with cauliflower, peas, carrots, and aromatic Indian spices.
Classic Indian Vegetable Pulao
Fragrant basmati rice cooked with mixed vegetables and whole garam masala.
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