Print Recipe
4.2 from 5 votes
This rich and creamy curry is packed with tender chicken and mildly spiced cauliflower pieces. The curry will provide 6 servings, simply cook and divide the portions as required then freeze any leftovers for future meals. 
This curry works well served alongside a keto flatbread for soaking up the sauce!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: asian, Indian
Keyword: Cauliflower, chicken curry, coconut chicken
Servings: 6
Calories: 512kcal


  • 12 chicken thighs
  • 1 large cauliflower cut into florets
  • 800 ml coconut milk
  • 2 cloves garlic minced
  • 1 tbsp coconut oil
  • 1 small red onion finely diced
  • 2.5 cm fresh ginger minced
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 240 ml chicken stock
  • 10 g fresh coriander (cilantro)


  • Heat one tablespoon of coconut oil in a large casserole dish over a medium heat. Add the chicken in batches cooking until browned all over, then remove and set aside.
  • Add the onion, garlic and ginger to the pan, cooking over a low/medium heat until tender.
  • Add the turmeric, dried coriander, cumin, and curry powder to the pan and stir. Sauté for a minute until fragrant.
  • Add the cauliflower florets to the pan. Stir well, coating them in the spices and seasoning. Fry for 1-2 minutes.
  • Add the coconut milk to the pan along with the chicken stock and bring to a boil, stirring well.
  • Return the chicken pieces to the pan and reduce to a simmer. Continue to simmer uncovered for 30 minutes until the chicken is completely cooked through and the sauce has reduced and thickened.
  • Scatter with coriander to serve.


Calories: 512kcal | Carbohydrates: 8g | Protein: 44g | Fat: 33g | Fiber: 1g

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.