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Green chicken curry and cauliflower 'rice'

Green chicken curry and cauliflower 'rice' is brilliant for those who enjoy a curry. Cook extra for a take-to-work lunch for the following day or simply to have cold with salad for a very quick evening meal - great if you have a long, hard day. Turn up or turn down the spicy temperature by adding more or less curry powder or by adding 'mild' or 'hot' curry powder.


  • 1 cauliflower head
  • 1/2 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp fresh ginger, grated
  • 1/4 tsp ground turmeric
  • 1 tsp curry powder
  • 1/2 TBS fish sauce
  • 1-2 chicken breasts (or quorn), cubed
  • 200g coconut milk
  • 1 head broccoli, cut into florets

Serves 1


  1. Blend the cauliflower to rice texture, then cook in a bamboo steamer
  2. Fry the onion in a non-stick pan until transparent
  3. Add the garlic, ginger, turmeric, curry powder and fish sauce, followed by the chicken or quorn, and brown slightly before adding the coconut milk and broccoli
  4. Simmer for 15 minutes, then serve on a bed of cauliflower 'rice'


The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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