糖尿病レシピ カリフラワーライス入りチキンカレー 砂糖不使用ココナッツカレー by What Shall I Cook
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Diabetic Recipe – Curry Chicken with Cauliflower Rice sugar-free coconut curry by What Shall I Cook
Ingredients:
For the chicken curry:
1 lb. (450g) boneless, skinless chicken thighs or breasts, cubed
1 tablespoon coconut oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
½ teaspoon ground cumin
½ teaspoon paprika
1 cup unsweetened coconut milk (full-fat for richness)
1 tablespoon tomato paste
Salt and pepper to taste
Optional: chili flakes for heat
For the cauliflower rice:
1 medium head cauliflower, grated or pulsed into rice-sized bits
1 tablespoon olive oil
Juice of ½ lime
Salt to taste
Fresh cilantro for garnish
Instructions:
Sauté aromatics: In a large skillet, heat coconut oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant and translucent.
Cook chicken: Add chicken pieces and cook until lightly browned.
Add spices: Stir in curry powder, cumin, paprika, and tomato paste. Cook for 1 minute to bloom the spices.
Simmer: Pour in coconut milk, season with salt and pepper, and simmer for 15–20 minutes until the chicken is tender and the sauce thickens.
Make cauliflower rice: In a separate pan, heat olive oil. Add cauliflower rice, lime juice, and salt. Sauté for 5–7 minutes until tender but not mushy.
Serve: Spoon the curry over cauliflower rice and garnish with fresh cilantro.