For the cauliflower rice
- 1/2 head of cauliflower (300 g), food processed into small pieces
- 2 Tablespoons of coconut oil (30 ml)
- Sea salt, to taste
- 4 cardamom pods (or dash of ground cardamom)
For the chicken korma
- 2 teaspoons (4 g) sliced almonds
- 2 large chicken breasts (400 g), diced
- 1 teaspoon (5 g) sea salt, to rub on chicken
- 4 Tablespoons of coconut oil (60 ml)
- 1/2 medium onion (55 g), peeled and sliced
- 1 clove of garlic, peeled and diced
- 1 Tablespoon (5 g) curry powder
- 1/2 teaspoon (1 g) ground cinnamon
- 1 teaspoon (2 g) ground ginger
- 1/4 cup (60 ml) of water
- 1/2 cup of coconut cream (120 ml)
- Stevia to taste
- 1 Tablespoon of fresh cilantro (or parsley) (1 g), finely chopped for garnish
- After food processing the cauliflower florets, place them in a pan with the coconut oil and cook over a moderate heat until slightly softened.
- Toast the cardamom pods in a separate dry, hot pan until fragrant and add to the cooked cauliflower rice. Stir well to incorporate the flavor. Remove from the heat, season with salt and pepper and set aside to keep warm.
- Toast the flaked almonds in a hot, dry pan until fragrant, then remove and set aside.
- Season the diced chicken breast with sea salt and freshly ground black pepper.
- Place the coconut oil in a pot and brown the chicken. Remove and set aside.
- Cook the onions and garlic in the same pan over a low heat until they have softened. Add the curry powder, cinnamon and ginger and a ¼ cup of water.
- Cook until the mixture has reduced completely, then return the chicken pieces to the pan, along with the coconut cream. Simmer until the coconut cream reduces and thickens. Stir in the stevia and serve the creamy chicken Korma over the warm cauliflower-cardamom rice.
- Garnish with toasted flaked almonds and cilantro leaves.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 8 g
- Calories: 800
- Sugar: 4 g
- Fat: 60 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 50 g