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Double Caribbean Chicken Curry with Spinach Cauliflower Rice & Cashews

A hearty chicken spiced and wrapped up in veggies and a coconutty sauce makes for a great curry. Let’s add a little something extra tonight and try out this chicken with spinach rice. We’re pretty sure this is a winner but we’ll leave the judging up to you. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

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Under 650kcal Under 30g carbs
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 carrot
  • 1 brown onion
  • 3 garlics
  • 2 packets diced chicken
  • 1 sachet chicken-style stock powder
  • 1 packet coconut milk
  • 1 tsp brown sugar
  • 0.25 cups water
  • 1 packet cauliflower rice
  • 1 bag baby spinach leaves
  • 1 packet crushed roasted cashews
  • 1 sachet mild caribbean jerk seasoning
  • olive oil
  • 2 carrots
  • 1 brown onion
  • 6 garlics
  • 2 packets diced chicken
  • 1 sachet chicken-style stock powder
  • 2 packets coconut milk
  • 2 tsp brown sugar
  • 0.5 cups water
  • 1 packet cauliflower rice
  • 1 bag baby spinach leaves
  • 2 packets crushed roasted cashews
  • 1 sachet mild caribbean jerk seasoning

Instructions

  1. • Thinly slice carrot into half-moons. Thinly slice onion. Finely chop garlic.
  2. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes.
    • Add mild Caribbean jerk seasoning, chicken-style stock powder and half the garlic and cook until fragrant, 1 minute. Transfer to a bowl.
    • Return the pan to medium-high heat with a drizzle of olive oil. Cook carrot and onion until softened, 4-5 minutes.
    • Add coconut milk, the brown sugar and water, then return the chicken and any resting juices to the pan. Reduce heat to medium and cook, until slightly thickened, 3-4 minutes. Season to taste.
    TIP: Chicken is cooked through when it's no longer pink inside.
  3. • While the curry is cooking, heat a medium frying pan over high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes.
    • Add the remaining garlic and cook until fragrant, 1 minute.
    • Remove pan from the heat and stir through baby spinach leaves until wilted, 1-2 minutes. Season with salt and pepper.
  4. • Divide spinach and cauliflower rice between bowls. Top with Caribbean chicken curry.
    • Sprinkle with crushed peanuts to serve. Enjoy!