It’s been really hectic around my house lately, which has left less time than usual to prepare dinners for the family most nights. That’s why I really love having lots of super fast keto recipes available that don’t take a lot of ingredients or time to make. This keto chicken curry with curried cauliflower rice recipe takes about 10-15 minutes to make and only uses a few ingredients that I always have on hand! Plus, it’s super delicious and everyone loves it!
Ok, so let’s get right to it, shall we?
Grab Your Ingredients
This recipe is crazy easy and takes a few very basic ingredients. Here’s what you’ll need:
- 1 pound chicken breast, cut into strips (fresh or frozen)
- 10 ounces (1 steamer bag) pre-riced cauliflower OR 1 head cauliflower, riced
- 2 tablespoons butter (or other healthy fat)
- 4 tablespoons ground yellow curry
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper to taste
To make this recipe as fast and easy as possible, I typically use frozen chicken breast strips and a frozen riced cauliflower in a steamer bag. These two items have become staples of many meals in our home, so I always have them on hand!
You can also use fresh chicken breast and a head of cauliflower. You’ll need to rice the cauliflower first. For the chicken, it doesn’t matter if you cut them into strips before or after cooking – do whichever you find most convenient.
Ricing cauliflower is pretty quick with a food processor. Just cut the florets off the head, throw them in the food processor and chop/pulse until you get little bits the size of rice. Leave a little room in the bowl of the food processor so it has room to move around. You may need to run several batches, depending on the size of your food processor and cauliflower head. Be careful not to over-pulse the cauliflower, otherwise you’ll end up with mush (perfect for mashed cauliflower, by the way!)
I use my handy-dandy ceramic skillets to cook this in – one for the rice and another for the chicken.
How to Cook Keto Curry Chicken with Curried Cauliflower Rice
If you’re using fresh ingredients, you’ll want to start by ricing your cauliflower. Then decide if you want to cut your chicken before or after cooking. Either is fine!
If you’re using frozen chicken and riced cauliflower, pull it out of the freezer!
The fastest way to get this on the table is to cook the chicken and cauliflower rice at the same time in separate skillets. I like to use a wok for the cauliflower rice, but any skillet will work.
In the skillet you’re using for the chicken, add 1 tablespoon of butter over medium heat.
Toss the steamer bag of frozen pre-riced cauliflower in the microwave and nuke it according to the directions on the package. Skip this if you’re using fresh cauliflower.
Once the butter in your skillet is melted, add the chicken to it and then add 2 tablespoons of ground yellow curry, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt & pepper to taste.
Stir and flip the chicken to evenly coat it with seasoning. Continue to cook until done (about 5-8 minutes).
In the separate skillet or wok you’re using for the cauliflower rice, add 1 tablespoon of butter over medium heat.
Once the butter melts, add the cauliflower rice. Then add 2 tablespoons ground yellow curry, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt & pepper to taste.
Stir the riced cauliflower to mix in the seasoning. Feel free to add more seasoning to taste.
Continue stirring the riced cauliflower regularly until it’s tender. This usually takes 1-2 minutes if you used a steamer bag, and a few minutes more if you used fresh.
Once your chicken is cooked through and your cauliflower rice is tender, take it off the heat.
Add cauliflower rice to a bowl, then top it with chicken.
Nice and easy, right?!
Super Quick Chicken Curry & Curried Cauliflower Rice
An incredibly quick and easy keto chicken curry dish that tastes delicious!
Ingredients
- 1 pound chicken breast, cut into strips (fresh or frozen)
- 1 steamer bag (10oz) of frozen pre-riced cauliflower OR 1 cauliflower head
- 2 tablespoons butter (or other healthy fat)
- 4 tablespoons yellow curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper to taste
Instructions
- Prep the cauliflower rice. If using a frozen steamer bag, follow instructions on bag. If using fresh cauliflower, chop the florets from the head and pulse them in a food processor until you have pieces the size of rice grains.
- If using fresh chicken breasts, cut them into strips. If using frozen, pre-cut chicken breast strips skip this step (you will add the frozen chicken directly to the pan; no need to thaw).
- Add 1 tablespoon of butter to a large saute pan over medium heat.
- Once butter melts, add chicken to the pan and stir to coat with the butter.
- Now add 2 tablespoons ground yellow curry, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt & pepper to taste.
- Stir and flip the chicken to evenly coat it with the seasoning.
- Continue to cook the chicken until it's cooked through - about 5-8 minutes (this will vary based on frozen vs fresh and the thickness of your chicken - just be sure the center is white and fully cooked before serving).
- In a separate wok, add 1 tablespoon of butter and allow it to melt.
- Once the butter is melted in the wok, add cauliflower rice.
- Add 2 tablespoons ground yellow curry, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt & pepper to taste.
- Stir the cauliflower in the wok to evenly distribute the seasoning.
- Continue to cook the cauliflower, stirring regularly until tender (about 1-2 minutes if you used a steamer bag, 3-4 minutes if you used fresh).
- The meal is ready to serve when the cauliflower rice is tender and the chicken is cooked through.
- Add cauliflower rice to a bowl, then top with chicken. Serve and enjoy!
Notes
To make this recipe as convenient and quick as possible, I use frozen chicken breast that's already cut into strips, like Perdue grilled chicken breast strips, fully cooked and frozen steamer bags of pre-riced cauliflower like Birds Eye Steamfresh Riced Cauliflower.
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Nutrition Information:
Serving Size: 1/4 total recipeAmount Per Serving: Calories: 272Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gCholesterol: 110mgSodium: 706mgCarbohydrates: 7gNet Carbohydrates: 2gFiber: 5gSugar: 0gProtein: 26g
What Did You Think?
So how did you and the family like this super easy recipe? I hope you loved it as much as my family does!
Be sure to pin this recipe so that you can make it again! Share with your friends, too!
Now that you know the power of keeping frozen chicken breast strips and pre-riced cauliflower steamer bags on hand, you’ll need some more awesome recipes for it!
Try my super easy keto chicken stir fry with keto cauliflower fried rice! This is another staple meal for us because it uses stuff that I always keep on hand and takes just a few minutes to make.