Chicken curry with cauliflower rice

 

Ingredients.

Two chicken breasts cut into pieces

Two tablespoons of chopped green Jalapeno peppers seeds removed

Three tea spoons of Pataks madras paste (hot)

A cup of chopped mushrooms

Half a chopped red bell pepper

Half a cauliflower grated

Half a cup of double cream

Two large knobs of butter

Salt and pepper to taste

Serves two

Method

Place chopped chicken in a frying pan with a knob of butter, cook at a medium heat turning to lightly brown all over.

Add the cream, peppers, mushrooms and curry paste. Allow to simmer for around 15 minutes, keeping well stirred.

Grate half a cauliflower and place in a frying pan with a knob of butter. Stirring well, heat until steam is rising.

Serve on a hot plate and enjoy. Very easy to make. No cookery skills required and tastes great. Low carb, fresh whole foods. Also cost around £2.00 or $3.00 per person. Who says good and tasty low carb grub has to be expensive.

Eddie