Carb-Conscious Malaysian Chicken Curry

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs spring onion
• 250g cauliflower
• 300g chicken thigh fillets
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 20g shredded coconut
• 23ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Cut three-quarters of the spring onion into 4cm lengths. Thinly slice the remaining spring onion. Coarsely grate the cauliflower, including the stem (see Make it faster). Thickly slice the chicken. Put the chicken, garlic, spring onion lengths, 2 tsp curry powder and 2 tsp vegetable oil in a bowl and toss to coat.
2. Step 2 — Brown chicken
   Heat 2 tsp vegetable oil in a medium deep frypan over medium-high heat. Cook the chicken mixture, stirring, for 2 mins or until browned. Add the remaining curry powder and cook, stirring, for 30 secs or until fragrant.
3. Step 3 — Simmer curry
   Add the coconut milk, 2 tsp soy sauce and 60ml (¼ cup) water to the chicken mixture and bring to the boil. Cover, then reduce the heat to medium-low and cook for 10-12 mins until the chicken is cooked through. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Cook cauliflower 'rice'
   Meanwhile, put the coconut in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan. Heat 2 tsp vegetable oil in the pan over high heat. Stir-fry the cauliflower for 3 mins or until just tender, then stir in three-quarters of the coconut. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the cauliflower 'rice' and chicken curry among bowls. Scatter over the sliced spring onion and remaining coconut and enjoy!
6. Step 6 — Make it faster
   If you have one, save time by using a food processor instead. Process the chopped cauliflower using the pulse button until it resembles rice.

Allergens

Sojabohnen, Sulfit