Creamy, spicy, and light all at once: this chicken with curry sauce smells like something special is coming to the table, but it’s just an everyday pot full of comfort. The coconut milk makes the sauce smooth and rich, while the cauliflower rice stays light and airy, bringing everything into perfect balance. A dish that’s quick to make yet feels like a little treat.
Since this recipe uses coconut milk instead of cream and doesn’t include regular milk, it’s a great choice for a cow’s milk-free day. The ingredients are all easy to find at the supermarket, and the steps are straightforward. It’s a great option if you want to enjoy something warm and spicy without any hassle—and that also feels light.
Preparation
Step 1: Fry the chicken
Heat the oil in a skillet or frying pan over medium-high heat. Cook the chicken cubes for 4 minutes until they are golden brown all over. Stir occasionally so they don't stick.
Step 2: Add vegetables
Add the stir-fry vegetables and cook for 5 minutes until everything is heated through and al dente. Don't set the heat too high, or the vegetables will wilt too quickly.
Step 3: Make the sauce
Stir the curry powder into the pan and pour in the coconut milk. Let the sauce simmer gently for 6 to 8 minutes until it thickens slightly and the chicken is cooked through.
Step 4: Sauté the cauliflower rice
Meanwhile, heat a dry pan and sauté the cauliflower rice for 4 minutes. Stir frequently so that it heats through but doesn't get soggy or mushy.
Step 5: Serving
Spoon the cauliflower rice onto plates and arrange the chicken with curry sauce on top. Season with salt and pepper and serve immediately.
Nutritional values per person
- 🥦 Vegetables: 180 g
- 🍚 Carbohydrates: 25 g
- 🍗 Protein: 30 g
- 🥑 Grease: 16 g
- 🌾 Fiber: 8 g
- 🧂 Salt: 1.2 g
- 🔥 Energy: 520 kcal
Tips & label
Stir in a handful of fresh spinach into the sauce just before serving for extra vegetables and color.
Delicious with a lime wedge or some fresh cilantro on top for a refreshing twist.
Check the curry powder and coconut milk for dairy ingredients; most are cow's milk-free, but it's still a good idea to double-check.
Store leftovers in the refrigerator for up to two days, and gently reheat them in a pan with a splash of water or coconut milk.
Cut the chicken into equal-sized cubes so that everything cooks at the same time and the sauce thickens evenly.
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