Cook It Simple

🥥 Coconut Chicken & Cauliflower Rice

**Tender curry-spiced chicken simmered in creamy coconut sauce, served over toasted coconut cauliflower rice — fresh, aromatic, and irresistibly tropical.**

---

# # 🍴 Ingredients

# # # 🐔 For the Chicken
- ▢ 2 lb chicken thighs (850–900 g), boneless & skinless, halved
- ▢ 1 tsp salt
- ▢ 1.5 tsp mild curry powder
- ▢ 1 tsp garlic powder
- ▢ 1 tbsp olive oil (for frying)

# # # 🥥 For the Cauliflower Rice & Coconut
- ▢ 1.5 lb cauliflower florets (≈ 680 g), riced (6–7 cups)
- ▢ 1 cup unsweetened shredded coconut, toasted

# # # 🍛 For the Coconut Sauce
- ▢ 1 tsp olive oil
- ▢ 1 medium onion, finely diced
- ▢ 3 cloves garlic, minced (≈1 tbsp)
- ▢ 1 tbsp grated ginger
- ▢ ½ tsp coriander powder
- ▢ 1 tsp turmeric
- ▢ 2 tsp mild curry powder
- ▢ ¼ tsp chili powder
- ▢ ½ tsp salt
- ▢ 14 oz coconut cream (400 ml)
- ▢ 1 tbsp fish sauce
- ▢ 1 tsp sugar (white or coconut)
- ▢ 4 kaffir lime leaves **or** ½ tsp lime zest
- ▢ ⅔ cup chicken stock (or 1 cup for saucier texture)
- ▢ 1 tbsp lime juice

# # # 🥒 For the Cucumber Cilantro Salad
- ▢ 1 large cucumber, diced
- ▢ 2 green onions, chopped
- ▢ 1 oz cilantro (28 g), chopped
- ▢ Juice of ½ lime
- ▢ 2 tsp sesame oil
- ▢ 1 tbsp olive oil
- ▢ 2 tsp fish sauce
- ▢ 1 tsp sugar

# # # 🔥 Optional
- ▢ Chili oil or chili crisp (to finish)

---

# # 👨‍🍳 Instructions

1. **Toast Coconut:** Heat a dry skillet, add shredded coconut, stir until golden (2–4 min). Set aside.
2. **Rice the Cauliflower:** Pulse florets in food processor until rice-like. Don’t over-process.
3. **Prep Chicken:** Season thighs with salt, curry, and garlic powder.
4. **Cook Chicken:** Heat olive oil in deep pan; brown 3–4 min per side. Remove & set aside.
5. **Make Sauce:** In same pan, sauté onion, garlic & ginger. Add spices + salt. Pour in coconut cream, fish sauce, sugar, and stock. Add lime leaves/zest.
6. **Simmer Chicken:** Return chicken, cover & cook 10 min.
7. **Make Salad:** Combine all salad ingredients in a bowl.
8. **Add Cauli Rice:** Remove chicken, stir in cauliflower rice + most toasted coconut. Mix 5 min, then return chicken & sauce. Cover 5 min.
9. **Serve:** Rest 1 min, top with cilantro, remaining coconut & drizzle of chili oil. Serve with salad.

---

# # 💡 Notes

- **Cauliflower Rice:** 6–7 cups store-bought; if frozen, use less stock.
- **Spice level:** Mild (kid-friendly). Add chili oil or fresh chili for heat.
- **Make-ahead:** Toast coconut & prep salad dressing in advance.
- **Storage:** 3–4 days in fridge. Reheat gently on stove.
- **Substitutions:** Use soy sauce/coconut aminos instead of fish sauce.
- **Alternate protein:** Chicken breast works — just don’t overcook.
- **Make it fuller:** Serve with jasmine rice or quinoa.

---

# # ⚖️ Nutrition (per serving)
**Calories:** 613 kcal | **Carbs:** 21 g | **Protein:** 37 g | **Fat:** 45 g | **Saturated Fat:** 30 g | **Fiber:** 7 g | **Vitamin C:** 63 mg | **Iron:** 5 mg