Yellow chicken curry with cauliflower rice

By Jamie Humby | Chef

Published 2 December 2024

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A person holds a bowl of yellow chicken curry and cauliflower rice.

There’s nothing quite like an Indian-style chicken curry to get you through the colder months.

Spice up your kitchen with this yellow chicken curry. This recipe is a great way to get some extra protein into your diet by adding chickpeas, and is served with a healthy side of cauliflower rice. You can use whatever meat or substitution you prefer.

Prep time

15m

Cook time

30m

Serves

Ingredients

2 tbsp olive oil
500g free range chicken breasts (2 large breasts), cut into 3cm cubes
2 onions, roughly chopped
4 garlic cloves, crushed
1 thumb-sized piece ginger, peeled and chopped into chunks
2 large red chillies, roughly chopped
1 red pepper, diced (5mm pieces)
1 tsp ground turmeric
1 tsp garam masala
2 tsp yellow curry powder
400g tin chickpeas (optional)
1 tsp no-salt tomato purée
1 kaffir lime leaf, finely sliced
2 cups salt-reduced chicken stock
1/2 cup light coconut milk
1 head cauliflower, broken into florets
1 cube salt-reduced chicken stock
Small handful roasted almonds, chopped roughly
Zest of 1 lemon, 1 small handful coriander and low-fat yoghurt to serve

Method

Step 1:

Place a large non-stick pan on medium-high heat with 1 teaspoon of olive oil. When hot, add the diced chicken. Cook the chicken for 3 minutes on each side, then remove to a bowl, ensuring you capture all of the juices.

Step 2:

Add onion, garlic, ginger, chilli and 1/2 cup of water to a food processor, and blend into a fine purée.

Step 3:

In the same pan you used to cook your chicken, add the remaining olive oil, paste and capsicum, then sauté for 3 to 4 minutes until fragrant.

Step 4:

Add your spices and toast off for 2 minutes, then add your chickpeas, tomato paste and lime leaf. Sauté for another 2 minutes.

Step 5:

Add your stock and coconut milk, then lower the heat and gently simmer for 20 minutes.

Step 6:

In the meantime, pulse your cauliflower florets into a rice-like consistency. Place in a microwave-safe bowl and crumble in the cube of chicken stock, mixing thoroughly. Cover with cling wrap and microwave on high for 7 to 8 minutes.

Step 7:

Once your cauliflower rice is done, remove the cling wrap and stir with a fork.

Step 8:

Add your cooked chicken to the curry sauce and simmer for another 3 to 4 minutes until the chicken is heated through and fully cooked.

Step 9:

Serve the curry and cauliflower rice with a dollop of yoghurt, fresh lemon zest and a sprinkle of coriander.