Chicken Curry Over Cauliflower Couscous Recipe

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Chicken Curry Over Cauliflower Couscous

Chicken Curry Over Cauliflower Couscous Recipe

Today we have a low-carb recipe.  It has plenty of flavor sans the carbs.  If you prefer not to use the cauliflower “couscous”, you can substitute regular rice or couscous.  Also if you would like to make this recipe with pork, you can use boneless pork, cube it like you would do with the chicken in this recipe.  Cooking time will be about the same, just make sure the pork cooked tender.

Chicken Curry Over Cauliflower Couscous

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 tablespoons mild curry powder
  • 2 teaspoons garlic, minced
  • 1 1/2 pounds boneless chicken breast cubed
  • 1 medium onion, chopped
  • 1 red or green bell pepper, diced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 2 cups water
  • 1 large cauliflower

Directions:

1. Heat 2 tablespoons oil large sauce pan. Add curry powder and garlic; cook and stir for 2 mins. Add chicken, stir to coat completely with curry and garlic. Cook and stir for 8 to 10 mins. Add onion, bell pepper and vinegar; cook for 3 mins or until bell peppers have softened. Add salt and water, bring to boil. Reduce heat and simmer for 35 to 45 mins. stirring occasionally.  Liquid will reduce but add additional water if needed.

2. While chicken is simmering, trim and core cauliflower then cut into equal pieces. Place in food processor, process on / off until cauliflower is in small uniform pieces about the size of cooked couscous (do not purée). Heat remaining tablespoon of oil over medium heat in nonstick skillet. Add cauliflower; cook for 5 mins. or until cooked crisp/tender. Do not over cook.  Serve chicken curry over cauliflower.

Makes 6 servings

Enjoy!!

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Chicken Curry Over Cauliflower Couscous

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