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Coconut and turmeric chicken curry recipe

A simple, fragrant curry, served up with cauliflower rice.

Coconut and turmeric chicken curry

Serves: 2


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  • Cauliflower rice
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    What to do

  • 1. Place the oil, onion, curry powder and turmeric in a saucepan over medium heat and cook, stirring, for 5 minutes or until the spices are fragrant and onion is translucent.

  • 2. Add coconut milk and heat to a gentle simmer. Add chicken and return to a simmer. Turn off the heat, cover with a lid and leave for 20 minutes for the chicken to poach.

  • 3. Meanwhile, to make cauliflower rice, process the cauliflower in a food processor until the size of rice grains. Heat oil in a large frying pan or wok over medium heat. Add cauliflower, coriander stems and garam masala and cook, stirring, for 3-4 minutes.

  • 4. Steam the green beans and snow peas for 2 minutes.

  • 5. Divide the cauliflower rice among two serving bowls. Top with the chicken curry and garnish with coriander leaves. Serve with the beans and snow peas.

  • Recipe extracted from The Forensic Nutritionist by Fiona Tuck. RRP $39.95.

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