Easy Chicken & Broccoli Curry with Cauliflower Rice
A warming, flavour-packed curry with tender chicken and lots of broccoli is perfect any time of year. Serve with cauliflower rice for a delicious, nourishing meal.
Substitute:
- Don't love cauliflower rice? Serve with white or brown basmati rice.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
2 skinless chicken breasts (diced)
1 broccoli (cut into florets)
1 carrot (diced)
1 onion (chopped)
400 g chopped tomatoes
400 ml coconut milk
2 tbsp curry powder
300 g cauliflower
50 g kale (roughly chopped)
2 tbsp olive oil
salt (to taste)
Recipe:
Cook the veg: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion and carrot and cook for 3 minutes until softened.
Add the chicken: Add the diced chicken and curry powder. Cook for 3 minutes, stirring occasionally, until the chicken is lightly coloured and the spices are fragrant.
Simmer the sauce: Add the chopped tomatoes and coconut milk. Stir well and bring to a simmer.
Finishing touches: Add the broccoli. Simmer for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the broccoli is tender.
Make the cauliflower rice: Meanwhile, heat 1 tablespoon of olive oil in a separate pan. Add the kale and cook 3-4 minutes, until wilted. Place cauliflower florets into a food processor and pulse briefly or use a box grater to make the 'rice' grains. Add the cauliflower rice to the pan and sauté for 5 minutes until tender. Season with salt to taste.
Divide the cauliflower rice between two bowls and top with the curry. Enjoy!
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
