March is National Nutrition Month, a perfect time to focus on making informed food choices and developing healthy eating habits. Let's spice things up this year with a delightful Chicken Curry paired with Cauliflower Rice.
This dish is packed with flavor and offers a nutritious twist that will satisfy your taste buds and nourish your body!
This Chicken Curry is not only delicious, but it also features wholesome ingredients that contribute to a balanced diet. Here are a few reasons why this recipe stands out:
- Lean Protein: Chicken thighs provide a great source of protein, essential for muscle repair and overall health.
- Healthy Fats: Using coconut oil adds a healthy fat source, which is beneficial for benefitsprovides lasting energy.
- Vibrant Vegetables: Adding onions and bell peppers enhances flavor and boosts your intake of vitamins A and C, fiber, and antioxidants.
- Cauliflower Rice: A low-carb alternative to traditional rice, cauliflower rice is packed with nutrients like vitamin C, K, and folate, making it a fantastic base for your curry.
Ingredients
For the Chicken Curry:
- 1 tbsp. curry powder
- 1/2 lb. boneless chicken thighs, cut into chunks
- 1 1/2 tbsp. coconut oil (or avocado/olive oil)
- 1 yellow onion, diced
- 1 red bell pepper, chopped
- 1 can coconut milk
- 1 tbsp. fish sauce
- 1 lime, quartered
For the Cauliflower Rice:
- 2 cups cauliflower rice
- 1 tsp. coconut oil (or avocado/olive oil)
Directions
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2 people
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Marinate the Chicken: In a bowl, mix the curry powder with the chicken pieces until well combined. Set aside to marinate for a few minutes while you prepare the other ingredients.
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Sauté the Aromatics: Heat 1 1/2 tbsp. of coconut oil in a medium-sized pot over medium-high heat. Add the diced onions and sauté for about 2 minutes until they become fragrant and translucent.
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Cook the Chicken: Add the marinated chicken to the pot, stirring well to sear each side. Cook for about 5 minutes, ensuring the chicken is browned but not fully cooked through.
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Create the Curry Base: Pour in the can of coconut milk and add the chopped red bell pepper. Bring the mixture to a boil, then reduce the heat to low-medium. Cover with a lid and let it simmer for 15 minutes, letting the flavors meld together beautifully.
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Prepare the Cauliflower Rice: While the curry simmers, heat 1 tsp. of coconut oil in a separate pan over medium-high heat. Add the cauliflower rice and sauté for 2-3 minutes until just cooked. If you can't find pre-packaged cauliflower rice, chop a head of cauliflower into small pieces or pulse it in a food processor.
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Finish and Serve: Once the curry is done, stir in the fish sauce to season it to your liking. Add a few squeezes of lime juice for a refreshing kick. Serve the chicken curry over the cauliflower rice, and enjoy a nutritious meal that's bursting with flavor!
Nutritional Benefits
This Chicken Curry with Cauliflower Rice is a well-rounded dish that balances macronutrients—protein, healthy fats, and fiber. It's perfect for those looking to maintain a healthy lifestyle while enjoying satisfying meals.
As we celebrate National Nutrition Month, remember that nourishing your body doesn’t have to be boring! This flavorful Chicken Curry with Cauliflower Rice is a great reminder that healthy eating can be both delicious and fun! Share this recipe with your friends and family, and enjoy the journey of exploring nutritious foods together.
Happy cooking!
