Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 6


2 lbs chicken (4 breasts)
1 packet curry paste
3 tbsp. ghee (can substitute with butter)
½ cup heavy cream
1 head cauliflower (around 1 kg)


  1. In a large skillet, melt the ghee.
  2. Add the curry paste and mix.
  3. Once combined, add a cup of water and simmer for 5 minutes.
  4. Add the chicken, cover the skillet and simmer for 18 minutes.
  5. Cut a cauliflower head into florets and blend in a food processor to make the riced cauliflower.
  6. When the chicken is cooked, uncover, add the cream and cook for an additional 7 minutes.
  7. Serve!

950 cal.
45g fat
31g protein
8g carbs.