This keto / low carb take on a classic jalfrezi is rich with tomato and aromatic spices and served with a portion of turmeric cauliflower rice.This is a great option for batch cooking as you can prepare the curry in advance and serve with fresh rice on the day.
Servings: 4 people
Calories: 351kcal
Ingredients
- 500 g chicken breast diced
- 60 g baby spinach
- 1 small white onion finely sliced
- 1 clove garlic minced
- 1 tsp garam masala
- 1 inch fresh ginger grated
- 1 tsp ground cumin
- 2 tbsp extra virgin olive oil
- 2 ¼ tomatoes chopped
- 150 ml chicken stock
- ½ green chilli deseeded and finely diced
- ½ tsp ground turmeric
For the rice
- 400 g cauliflower riced
- 1 ½ tbsp extra virgin olive oil
- 1 clove garlic minced
- 1 tsp cumin seeds
- 1 tbsp fresh coriander (cilantro) roughly chopped
- ½ tsp ground turmeric
- salt and pepper to season
Instructions
- To prepare the curry, heat a tablespoon of olive oil in a large pan over a medium heat. Add the diced chicken and cook through until browned all over. Remove from the pan with a slotted spoon and set aside.
- Add the onion, garlic, chilli and ginger to the pan. Sweat gently until tender.
- Return the chicken to the pan along with the cumin, turmeric and garam masala. Stir well to combine.
- Add the chopped tomato and stock and bring up to a gentle boil. Stir well and simmer uncovered for 10 minutes to thicken and reduce.
- Whilst the curry is cooking, you can prepare the rice. Heat the oil in a pan over a low/medium heat. Add the garlic and cumin seeds and sweat gently until just tender and fragrant.
- Add the cauliflower rice and the turmeric. Season to taste and stir well to combine. Cook for 2-3 minutes until the cauliflower is tender.
- Just before serving, add the spinach to the curry and stir until just wilted.
- Serve the curry with the turmeric rice and scatter with fresh coriander.
Nutrition
Calories: 351kcal | Carbohydrates: 11g | Protein: 43g | Fat: 15g | Fiber: 5g
