Chicken Kadai

with Cauliflower "Rice"

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Low-Carb
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Low-Carb
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Instructions

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1 Prep

Cut the chicken breasts to chunks. Peel and slice onion. Cut bell pepper to thin strips. Mince chilli (discarding the seeds). Peel and mince garlic cloves.

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2 Fry

Heat oil in a large pan over high heat. Stir-fry the chicken for 2 minutes. Add onion and bell pepper, stir-fry for 5 minutes. Add green chilli (adjusting the amount to your liking), ginger paste, chilli flakes (adjusting the amount to your liking), coriander powder, garam masala and turmeric. Stir-fry for 1-2 minutes.

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3 Stew

Place a colander over a bowl and pour in the chopped tomatoes to remove excess liquid. Add the drained tomatoes. Bring to a boil and simmer lightly, uncovered, for 10 minutes. Season with salt and pepper to taste.

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4 Fry cauliflower rice

Meanwhile grate the cauliflower with a box grater, or in a food processor, working in batches. Heat oil in another pan and add grated cauliflower. Fry for about 5 minutes, until excess moisture has evaporated and the cauliflower has browned a bit. Season with salt. Serve the Chicken Kadai over cauliflower rice with chopped fresh coriander on top.

Tips for fussy eaters

Separate some of the chicken and veggies. Stir-fry without too many spices, and serve with regular boiled rice.

Pro tip

You can also roast your cauliflower rice. Place the grated cauliflower on an oven tray and roast for 10-15 minutes in a medium hot oven.

Kadai chicken is a popular chicken curry recipe with a thick gravy

Cooking Time: 30 min

Cals 434 · Prot 44 · Carbs 34.8 · Fat 17.5

Ingredients

Number of people

Chicken Kadai

Chicken breast 400 Grams
Red onion 1 Pieces
Green bell pepper 1 Pieces
Green chilli, small 1 Pieces
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Ginger paste 10 Grams
Chilli flakes 1 Grams
Coriander powder 2 Grams
Garam masala powder 2 Grams
Turmeric powder 1 Grams
Chopped tomatoes 400 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Cauliflower rice

Cauliflower 500 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp

To serve

Fresh coriander 15 Grams

Kadai chicken is a popular chicken curry recipe with a thick gravy

Cooking Time: 30 min

Cals 434 · Prot 44 · Carbs 34.8 · Fat 17.5

Instructions

photo

1 Prep

Cut the chicken breasts to chunks. Peel and slice onion. Cut bell pepper to thin strips. Mince chilli (discarding the seeds). Peel and mince garlic cloves.

photo

2 Fry

Heat oil in a large pan over high heat. Stir-fry the chicken for 2 minutes. Add onion and bell pepper, stir-fry for 5 minutes. Add green chilli (adjusting the amount to your liking), ginger paste, chilli flakes (adjusting the amount to your liking), coriander powder, garam masala and turmeric. Stir-fry for 1-2 minutes.

photo

3 Stew

Place a colander over a bowl and pour in the chopped tomatoes to remove excess liquid. Add the drained tomatoes. Bring to a boil and simmer lightly, uncovered, for 10 minutes. Season with salt and pepper to taste.

photo

4 Fry cauliflower rice

Meanwhile grate the cauliflower with a box grater, or in a food processor, working in batches. Heat oil in another pan and add grated cauliflower. Fry for about 5 minutes, until excess moisture has evaporated and the cauliflower has browned a bit. Season with salt. Serve the Chicken Kadai over cauliflower rice with chopped fresh coriander on top.

Tips for fussy eaters

Separate some of the chicken and veggies. Stir-fry without too many spices, and serve with regular boiled rice.

Pro tip

You can also roast your cauliflower rice. Place the grated cauliflower on an oven tray and roast for 10-15 minutes in a medium hot oven.

Ingredients

Number of people

Chicken Kadai

Chicken breast 400 Grams
Red onion 1 Pieces
Green bell pepper 1 Pieces
Green chilli, small 1 Pieces
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Ginger paste 10 Grams
Chilli flakes 1 Grams
Coriander powder 2 Grams
Garam masala powder 2 Grams
Turmeric powder 1 Grams
Chopped tomatoes 400 Grams
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Cauliflower rice

Cauliflower 500 Grams
Olive oil 1 Tbsp
Salt 0.75 Tsp

To serve

Fresh coriander 15 Grams
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