A tasty, low-calorie and healthy option to an Indian takeaway. Ready in 40 mins; as quick as a takeaway will be delivered!

Thai chicken curry with Cauliflower Rice:

Brown 3 chopped garlic cloves and 1 large chopped onion in a pan. After a couple of mins, add 4 chopped chicken breasts. Next, add 1 tbsp medium curry powder, 1 tbsp hot chilli powder, 1 tsp cumin, 1 tsp coriander and a sprinkle of salt and pepper.

After 3-5 mins, add 1 tin of light coconut milk and squeeze in the juice of half a lemon (optional- add 1 crumbled chicken stock cube). Then, chop up 6-8 cherry tomatoes and add to the pan.  

Separately, steam cauliflower florets (to serve 4, a whole medium cauliflower). When soft, begin to mash, adding a tbsp of low-fat cream cheese and chopped, fresh chives as you mash.

Then... dish up!



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