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Coconut Curry Chicken

with Bell Pepper over Cauliflower Rice

Coconut Curry Chicken

Tender chicken and sweet bell pepper simmer in a fragrant coconut curry, served over light cauliflower rice for a flavorful, low-carb dinner.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1 unit Bell Pepper
  • 1 teaspoon Chili Flakes
  • 10 ounce Chopped Chicken Breast
  • 1 unit Coconut Milk
  • 1 tablespoon Curry Powder
  • 1 teaspoon Paprika
  • 12 ounce Riced Cauliflower
  • 2 unit Scallions
  • 1.5 tablespoon Sour Cream
  • 1 unit Tomato Paste

Additional Ingredients

  • Butter
  • Cooking Oil
  • Pepper
  • Salt
  • Sugar
Coconut Curry Chicken
Indian
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories650
Protein38g
Carbs27g
Fat41g
Tags:
KetoProtein SmartCalorie SmartCarb SmartFiber SmartLow SodiumDietitian WinEasy Prep
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free eating, skip the sour cream and finish with a spoonful of unsweetened coconut yogurt or leave it out entirely. If you avoid coconut, swap the coconut milk for a plain unsweetened nut-free cream alternative, and if rice is not needed, keep the cauliflower base.

What to serve with it

Serve with a crisp cucumber salad or quick-steamed green beans to add freshness and keep the plate light. Lime wedges or a simple herb topping can brighten the curry and balance its creamy, savory flavor.

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