Want to eat curry and still lose weight? You’ve come to the right place.
This Low Carb High Fat chicken curry is so cheap and tasty you won’t have to keep it for a Friday night treat. And the cumin cauliflower rice is a great Low Carb alternative to regular rice!
- 750g chicken thighs cut into bite size pieces
- 4 large red onions, finely sliced
- 10 ripe tomatoes, skinned and chopped
- 4 tablespoons olive oil
- 1 cinnamon stick
- 4 cloves garlic, chopped
- 1 thumb fresh ginger, finely chopped
- 1 tsp salt
- 2 tsp chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp black pepper powder
- 1 tsp garam masala
- 1 tin coconut milk
- 1 small handful fresh coriander leaves
- 1 large handful spinach
- ½ tub full fat Greek yoghurt
- 1 large handful mint leaves, chopped
- 1 cauliflower, florets broken up in a food processor
- 2 teaspoons cumin seeds
- Salt and pepper
- Heat the oil and cinnamon stick to allow the spice to infuse the oil.
- Add the sliced onions and cook slowly so that they release their sweetness.
- When the onions have softened and reduced to about half the volume they were add the garlic and ginger.
- Cook for 2 or three minutes before adding the chopped tomatoes and cook for a further 2 minutes.
- Add the chicken and allow it to colour all over.
- Then add the chilli, turmeric, coriander and coconut milk.
- Stir well, cover and cook for 10 minutes.
- Remove the lid and add the black pepper and garam masala, salt and cook uncovered until the chicken is cooked though.
- Meanwhile sprinkle the crumbled cauliflower florets (cauliflower ‘rice’) with cumin seeds, salt and pepper and drizzle with 2 tablespoons of olive oil. Cover and cook in the microwave for 2 minutes.
- Mix the yoghurt with the chopped mint leaves to make a raita.
- Add a handful of spinach leaves to the curry and sprinkle with fresh coriander before serving, on top of the cauliflower rice and with a large dollop of raita.
Tips: Add as much heat as you like, chilli is known to aid weight loss. To give the cauliflower rice a nuttier taste, spread it on a baking tray, drizzle with oil and sprinkle with cumin seeds, salt and pepper and bake for 10 minutes.