Ingredients
Equipment
Method
- Prepare the cauliflower rice: Add cauliflower florets to a food processor and pulse 10-15 times until the pieces are rice-sized (don't over-process or it will become mushy). Set aside.
- Heat 1 tablespoon of oil in a separate large skillet over medium heat. Add the processed cauliflower and a pinch of salt. Sauté for 5 minutes, stirring occasionally, until just tender and fluffy. Transfer to a bowl and set aside.
- Cut the chicken thighs into bite-sized pieces (about 1-inch cubes). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In the same large skillet (or a clean one), heat the remaining 1 tablespoon of oil over medium heat. Add the minced garlic, ginger, and diced onion (if using). Sauté for 2-3 minutes until fragrant and the onion begins to soften.
- Add the seasoned chicken pieces to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Sprinkle the curry powder over the chicken and aromatics. Stir well to coat everything evenly with the spices. Cook for 30-60 seconds to toast the curry powder and release its flavors.
- Pour in the full-fat coconut milk and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let the chicken cook in the sauce for 10 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Add the sliced bell peppers and snap peas to the curry. Stir them into the sauce and continue cooking for 5 more minutes, until the vegetables are crisp-tender but still bright in color and slightly crunchy.
- Taste the curry sauce and adjust the seasoning with additional salt, pepper, or curry powder as needed. If the sauce is too thick, add 2-3 tablespoons of water to reach your desired consistency.
- To serve, divide the cauliflower rice among four bowls or plates. Ladle the coconut milk chicken curry over the cauliflower rice, making sure each serving gets plenty of sauce, chicken, and vegetables. Serve hot and enjoy immediately.
Nutrition
Notes
This diabetic-friendly curry provides a well-balanced meal with approximately 12g net carbs per serving (16g total carbs minus 4g fiber). The combination of protein from chicken, healthy fats from coconut milk, and fiber from vegetables helps slow glucose absorption and maintain steady blood sugar levels. Cauliflower rice provides the satisfaction of a grain-based meal with a fraction of the carbohydrates. The full-fat coconut milk contains medium-chain triglycerides (MCTs) that may support metabolic health. This recipe is also naturally gluten-free and dairy-free, making it suitable for those with multiple dietary considerations.
