Curry Chicken with Cauliflower Rice

Curry Chicken with Cauliflower Rice

Course: chicken, Main Dish


  • 4 lbs chicken- various parts cut up
  • Vinegar for cleaning chicken
  • 2 tsp salt
  • 1 tsp black pepper
  • 5 tbsp curry powder
  • 4 tsp of minced garlic
  • 1 large cooking onion
  • 2 tbsp coconut oil
  • 1 sprig fresh thyme
  • 1 tbsp West Indian pepper sauce
  • 3 cups water
  • 1 sweet potato
  • 1 tsp cumin seeds
  • 1 head cauliflower


  • Cut and wash chicken.
  • Cut chicken into serving pieces and rinse with vinegar to clean. Wash off vinegar and pat chicken dry with a paper towel.
  • Season chicken with 1 tsp salt, black pepper, 3 tbsp of curry powder, and chopped garlic. Put chicken in fridge for about 1 hour.
  • Add cooking oil to a heated sauce pan.
  • 5.Sauté cumin seeds for ½ minute and add chopped onion, pepper sauce, 2 tbsp curry powder, 1 tsp salt, and sauté until onions are tender.
  • Add boiling water to the pan, then add chicken. Stir chicken until it is well covered with seasoning, then add 1 more cup of water and bring to a boil.
  • Lower heat to medium. Add potatoes and ½ cup of water, cover and simmer until chicken is tender (approximately 25-35 minutes).
  • Serve with Cauliflower Rice

Cauliflower Rice

  • Grate cauliflower and microwave or steam for 3-5 minutes
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