Coconut Chicken Curry with Cauliflower Rice and Coriander Pesto

Indian coconut chicken curry
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Recipe by: Lilydale
freerangechicken.com.au
Average: 4.2 (25 votes)
685 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 minutes
Cook:  50 minutes
Serves:  6
A warming Indian style curry with paleo cauliflower rice. Tastes even better the next day if you can wait that long.

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Coconut Chicken Curry with Cauliflower Rice and Coriander Pesto
Ingredients:
Cauliflower Rice
Coriander Pesto
Method:
  1. In a frying pan, saute onion in ghee over medium heat. Stir in garlic, spices, ginger and salt. Continue stirring for 2 minutes.
  2. Add chicken pieces, tomato paste, yoghurt and coconut milk. Bring to boil, reduce heat and simmer for 20 minutes
  3. Remove bay leaves and stir in lemon juice and cayenne pepper. Simmer for 5 minutes
Cauliflower Rice
  1. To make cauliflower rice, place cauliflower florets in a food processor and process until it is finely chopped and resembles rice
  2. Heat ghee in a deep frying pan over medium heat. Add cauliflower and cook, stirring occasionally for 20 minutes or until cauliflower is tender and light golden
Coriander Pesto
  1. Place the coriander, garlic and cashews in a processor and pulse until just chopped
  2. Mix in the parmesan, lime juice and zest. Slowly add oil in a steady stream until well combined. Season to taste
  3. Spoon the cauliflower rice among serving plates. Top with curry and drizzle with coriander pesto just before serving

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