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Malaysian Chicken Curry with Cauliflower KETO

This is a popular Malaysian dish. Using chicken thigh fillet we were able to create our own curry sauce with spices that brought me so many memories working in a Malaysian restaurant. This is the closest thing l have tasted to that curry that was spot on with all the right spices. This curry has a little spice but not too hot.

Medium1 Serve

$16.50

Dietaries

Keto
Gluten free
Nut free
Dairy free
Egg free

Preparation and storage notes

Fresh Meals ▫ TAKE THE LID OFF ▫ Heat in the microwave for 2–3 minutes or until hot. Heating time may vary depending on microwave. Frozen Meals ▫ For best results, defrost before heating.❄️ Storage Instructions ▫ Keep refrigerated below 5°C ▫ Consume or freeze by the recommended use-by date.

Ingredients

Cauliflower, Chicken thigh fillet, Coconut Cream, Ginger, Onion, Garlic, Extra virgin olive oil, Lemongrass, Ground Coriander, Cumin, Cinnamon stick, Star Anise, Turmeric, Fennel, Allspice, Curry leaf, Red Chilli, Fenugreek, Chilli Powder

Nutritional information

Serving 450gPer servePer 100g
Energy1642 kJ
392 Cal
365 kJ
87 Cal
Protein37 g8 g
Fat, total22 g5 g
Saturated8 g2 g
Carbohydrates7 g2 g
Sugars6 g1 g
Sodium183 mg41 mg
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