Chicken Kadai

with Cauliflower "Rice"

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Instructions

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1 Prep

Chop the chicken breasts into chunks. Peel and finely slice the onion. Slice the bell pepper into thin strips. Mince the chilli (discard the seeds). Peel and mince the garlic cloves.

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2 Fry

Heat a large pan over a high heat with a drizzle of oil. Fry the chickenonion and bell pepper for 5 min. Add the green chilli, garlic, ginger paste, chilli flakes (adjust the amount to your liking), coriander powder, garam masala and turmeric. Cook for 1-2 min.

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3 Stew

Add the chopped tomatoes and tamari. Simmer for 5-10 min until the sauce has thickened. Season with salt and pepper to taste.

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4 Fry cauliflower rice

Meanwhile, grate the cauliflower with a box grater. Heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the grated cauliflower. Fry for 5 min or until the excess moisture has evaporated and the cauliflower is starting to brown. Season with salt.

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5 Serve

Serve the Chicken Kadai over the cauliflower rice. Garnish with fresh coriander leaves.

Tips for fussy eaters

Reserve some of the chicken and vegetables. Stir-fry and serve with regular boiled rice.

Pro tip

Why not roast your cauliflower rice? Place the grated cauliflower onto an baking tray and roast for 10-15 minutes in a hot oven.

Kadai chicken is a popular Indian curry with a thick gravy.

Cooking Time: 30 min

Cals 446 · Prot 55 · Carbs 46 · Fat 6

Gluten-Free

Dairy-Free

Ingredients

Number of people

Chicken Kadai

Chicken breast 400 Grams
Red onion 1 Piece
Green pepper 1 Piece
Small green chilli 1 Piece
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Ginger paste 10 Grams
Chilli flakes 2 Grams
Coriander powder 2 Grams
Garam masala 2 Grams
Turmeric powder 2 Grams
Chopped tomatoes 400 Grams
Tamari 15 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Cauliflower rice

Cauliflower 600 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp

To serve

Fresh coriander 15 Grams

Kadai chicken is a popular Indian curry with a thick gravy.

Cooking Time: 30 min

Cals 446 · Prot 55 · Carbs 46 · Fat 6

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep

Chop the chicken breasts into chunks. Peel and finely slice the onion. Slice the bell pepper into thin strips. Mince the chilli (discard the seeds). Peel and mince the garlic cloves.

photo

2 Fry

Heat a large pan over a high heat with a drizzle of oil. Fry the chickenonion and bell pepper for 5 min. Add the green chilli, garlic, ginger paste, chilli flakes (adjust the amount to your liking), coriander powder, garam masala and turmeric. Cook for 1-2 min.

photo

3 Stew

Add the chopped tomatoes and tamari. Simmer for 5-10 min until the sauce has thickened. Season with salt and pepper to taste.

photo

4 Fry cauliflower rice

Meanwhile, grate the cauliflower with a box grater. Heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the grated cauliflower. Fry for 5 min or until the excess moisture has evaporated and the cauliflower is starting to brown. Season with salt.

photo

5 Serve

Serve the Chicken Kadai over the cauliflower rice. Garnish with fresh coriander leaves.

Tips for fussy eaters

Reserve some of the chicken and vegetables. Stir-fry and serve with regular boiled rice.

Pro tip

Why not roast your cauliflower rice? Place the grated cauliflower onto an baking tray and roast for 10-15 minutes in a hot oven.

Ingredients

Number of people

Chicken Kadai

Chicken breast 400 Grams
Red onion 1 Piece
Green pepper 1 Piece
Small green chilli 1 Piece
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Ginger paste 10 Grams
Chilli flakes 2 Grams
Coriander powder 2 Grams
Garam masala 2 Grams
Turmeric powder 2 Grams
Chopped tomatoes 400 Grams
Tamari 15 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Cauliflower rice

Cauliflower 600 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp

To serve

Fresh coriander 15 Grams
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