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DinnerIndian-inspiredHigh ProteinBudget FriendlyLow Carb

Coconut Cumin Chicken with Cauliflower Rice

Tender chicken thighs simmered in a lightly spiced coconut sauce and served over cauliflower rice.

Coconut Cumin Chicken with Cauliflower RiceGenerative AI
Calories
590
Protein
39g
Carbs
21g
Fat
39g

Per serving

Ingredients

For 4 servings · 37 min total

4
  • chicken thighspatted dry24 oz
  • cauliflower rice24 oz
  • coconut milk2 cup
  • yellow oniondiced1/2
  • garlic cloveminced2
  • fresh cilantrochopped1/2
  • curry powder4 tsp
  • ground cumin1 tsp
  • canola oil4 tsp
  • kosher salt1 tsp
  • black pepper1/2 tsp

Instructions

  1. 1Dice the onion, mince the garlic, and chop the cilantro. Do not rinse the chicken. Pat it dry, then season both sides with salt and pepper. Wash the board, knife, and hands with soap and water before touching anything else.
  2. 2Heat the canola oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden and it releases from the pan; transfer it to a plate.
  3. 3Lower the heat to medium. Add the onion, season lightly with salt, and cook for 3-4 minutes until translucent. Add the garlic, curry powder, and cumin; stir for 30-60 seconds until fragrant.
  4. 4Pour in the coconut milk and scrape up browned bits. Return the chicken, cover, and simmer for 10-12 minutes until the sauce thickens and the thickest part of the chicken reaches 165°F (74°C).
  5. 5While the chicken simmers, cook the cauliflower rice in a separate skillet over medium heat for 5-7 minutes until hot and tender. Taste the sauce and adjust with salt and pepper, then finish with cilantro.

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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.