Chicken curry and cauliflower rice with cumin✌️

Didn’t really feel like a roast today, but always like to make a bit more effort. 


  • Tumeric 1tsp
  • Cinnamon 1tsp
  • Ground coriander 1tsp
  • Cardamom pods, 8, gentle crushed to open(use back of knife) 
  • Cumin 1tsp
  • Ginger 2-3 cm, finely chopped
  • Garlic, 4 cloves, finely chopped 
  • Coconut milk, 1 can
  • Ground almonds, 2 tbsp
  • Chicken stock, 425 ml
  • Onion, finely chopped

Cauliflower rice:

  • Cauliflower 
  • Cumin 


  1. Brown the onion in the coconut oil (optional, but awesome). This should be done slowly, on a low heat and may take up to 30 minutes but totally worth it. 
  2. Add the ginger and garlic and cook for 2 or so minutes.
  3. Add the spices (minus the cardamom pods), and cook off until aromatic.
  4. Add the chicken, season with salt and pepper. Then cook off until sealed. 
  5. Pour in the chicken stock and allow to simmer off by half.
  6. Add your coconut milk (make sure you shake the tin well before hand!), bring to the boil, then turn down to a simmer. 
  7. I usually give it 20 or so minutes before adding the ground almonds. Depends on how thick you want the gravy. The almonds will soak this up a little.


  1. Whilst this is going on, take the heads of the cauliflower and blend to a rice like consistency.
  2. place in a microwaveable bowl, cover with cling film, pierce and cook for 7 minutes. 
  3. Add cumin to taste.  

**Once this is down, do a final check for seasoning, may need a little sugar! **

Serve, and enjoy! 

Let me know what you think! 



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