Chicken Korma and Cauliflower Rice

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For the cauliflower rice

  • 1/2 head of cauliflower (300 g), food processed into small pieces

  • 2 Tablespoons of coconut oil (30 ml)

  • Sea salt, to taste

  • 1 tablespoon of fresh coriander (or parsley) (1 g), finely chopped

For the chicken korma

  • 2 large chicken breasts (400 g), sliced thin

  • 1 teaspoon (5 g) sea salt, to rub on chicken

  • 2 Tablespoons of coconut oil (30 ml)

  • 1/2 medium onion (55 g), peeled and sliced

  • 2 cloves garlic, peeled and diced

  • 2 teaspoons ground turmeric

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 cup (60 ml) of water

  • 1/2 cup of coconut cream (120 ml)

  • 1 teaspoon maple syrup or honey

  • Coriander leaves, to garnish



  1. After food processing the cauliflower florets, place in a pan with the olive oil and cook over a moderate heat for 8-12 minutes until cooked through, but not completely soft. Season with sea salt and set aside to keep warm. Stir through the chopped coriander just before serving.

  2. Slice the chicken breasts very thin and season with sea salt. Heat the olive oil in a pan and brown the chicken pieces on both sides. Remove and set aside.

  3. Cook the onions and garlic in the same pan over a low heat until they have softened. Add the turmeric, cinnamon, ginger, and ¼ cup of water.

  4. Cook until the mixture has reduced completely, then return the chicken pieces to the pan and cook with the lid on for 30 minutes. Stir in the coconut cream and maple syrup. Simmer until the sauce thickens. Serve the creamy chicken korma over the warm cauliflower-cilantro rice.

  5. Garnish with coriander leaves.

AIP, 30, Recipesmartin cohenMains