Creamy coconut chicken and cauliflower rice is a one-pot meal that’s healthy and totally satisfying. Served with a fresh and zingy cucumber salad, this chicken dinner is gluten-free, grain-free, low-carb, Paleo, and Whole30 friendly.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Curry Recipes
This coconut chicken and cauliflower rice is one of those “where have you been all my life?” kinds of meals. It’s rich and creamy from the coconut sauce, spiced just right (not spicy though—kid friendly!), and full of cozy curry flavors without being heavy.
The cauliflower rice soaks up that luscious broth and turns almost dal-like in texture, while the toasted coconut adds an irresistible nutty crunch and flavor.
What really ties it all together is the zingy herby cucumber salad — fresh, citrusy, and just what this warm curry bowl needs.
It’s low in carbs, gluten-free, and grain-free, but don’t let that fool you— it fills you up in the most satisfying way. And if you want more carbs (like some in my family), it’s great with a side of regular rice.
I’ve made this a few times now, and every time I think “dang, this is so good.”
👩🍳 You might also like these cauliflower-rice based recipes: coconut cauliflower rice, Spanish cauliflower rice (with shrimp and chorizo), cauliflower shrimp fried rice, my creamy cauliflower risotto, or these other cauliflower rice recipes. Or you can check out my other chicken and rice recipes, other fall dinner ideas, or these low carb dinner recipes.
What You’ll Need
Here is what you’ll need for this coconut chicken and cauliflower rice recipe. Find the full measurements in the recipe card below.
For Chicken
- Boneless, skinless chicken thighs – juicy and tender, holds up great in the sauce. If you have any leftover, try my honey lime chicken thighs.
- Garlic powder, curry powder, and salt – the first layer of flavor—simple but super important. And olive oil for pan-frying.
For cauliflower rice
- Cauliflower – cut into florets, then finely chopped or grated down into little ricey bits—absorbs all the flavor like a sponge. Feel free to use store-bought cauliflower rice (about 6.5 cups). If using frozen, add ½ cup less of chicken stock as the cauli will release moisture.
For sauce and mixing it all in
- Onion, garlic, ginger – aromatic base = the start of something delicious.
- Spices: turmeric, ground coriander seed, mild curry powder, a little chili powder if you like – warm and earthy, but not overpowering.
- Coconut cream – ultra creamy, dreamy texture—don’t skimp!
- Fish sauce, sugar, lime juice – sweet, salty, tangy for that perfect balance. You can use regular sugar, brown, palm or coconut sugar.
- Kaffir lime leaves – brightens everything up with the most beautiful lime aroma —if you can’t find the leaves, lime zest does the trick.
- Toasted shredded coconut – brings this nutty tropical flavor and crunch that makes the dish pop. Plus, extra fiber!
For the Salad
- Cucumber, green onion, cilantro – rresh, crisp, and cool ingredients.
- Lime juice, fish sauce, sesame and olive oils, sugar – for that zippy and punchy dressing —the perfect contrast to the rich coconut sauce.
How To Make Coconut Chicken & Cauliflower Rice
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for coconut chicken and cauliflower rice.
- Toast coconut in a dry pan until golden, set aside.
- Rice the cauliflower in a food processor or blender.
- Finely dice onion and grate ginger and garlic.
- Cut and season chicken thighs with garlic powder, curry powder, and salt.
- Sear chicken in a large pan on both sides until browned (about 3-4 minutes each side), remove and set aside.
- In the same pan, add extra oil and sauté onions, garlic, and ginger.
- Stir in spices, then add coconut cream, fish sauce, and sugar. Stir through. Then add the chicken stock (or water and chicken stock cube).
- Add the chicken back in along with a few kaffir lime leaves (or lime zest).
- Simmer chicken in the sauce for 10 minutes.
- Remove chicken, stir cauliflower, and most of the coconut into the sauce.
- Return chicken to the pan along with any sauce, cover with a lid and cook 5 more minutes.
- While that cooks, toss together your cucumber salad.
- Rest a few minutes, then garnish and serve with the salad (and chili oil if you like heat!).
Watch The Video
Recipe Tips
- No food processor or blender to make cauliflower rice? A box grater works for the cauliflower too—it’s messier but totally doable.
- If using store-bought cauliflower rice, you will need 6-7 cups ‘rice kernels.’ If using frozen cauli rice, add as is but use less chicken stock (½ cup less).
- Add chili flakes or chopped fresh chili to the sauce or finish with chili crisp if you want to make it spicier.
- No kaffir lime leaves? Lime zest will do the job.
- Want it more filling? Serve with white rice or quinoa on the side.
- Serving a crowd? Double the sauce, because everyone wants extra.
- Storage tips: Leftovers keep great in the fridge for 3–4 days. The cauliflower soaks in even more flavor by the next day. Reheat gently on the stove. Not ideal for freezing due to the coconut cream, but doable if needed.
- Make-ahead tips: Toast the coconut in advance and keep in an airtight jar. Make the salad dressing and chop your veg ahead—store separately and toss just before serving. Cauliflower can be riced a day or two ahead and kept refrigerated.
Serving Suggestions
I usually serve it as is, but it’s also lovely with:
- A scoop of jasmine rice or quinoa for hungrier folks.
- Warm roti or naan to soak up that sauce (okay, not paleo, but yum). Or make paleo naan.
- A sprinkle of extra herbs or crispy shallots for extra texture.
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Video
Ingredients
For the Chicken
- 2 lb chicken thighs 850-900 grams boneless, skinless, halved, I used 6 full thighs
- 1 teaspoon salt
- 1.5 teaspoons mild curry powder
- 1 teaspoon garlic powder
- 1 tablespoon olive oil for frying
For the Cauliflower Rice & Coconut
- 1.5 lb cauliflower florets about 680 grams, riced, or 6-7 cups of riced cauliflower
- 1 cup unsweetened shredded coconut toasted
For the Coconut Sauce
- 1 teaspoon olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced, about 1 tablespoon
- 1 tablespoon grated ginger
- ½ teaspoon coriander seed powder
- 1 teaspoon turmeric
- 2 teaspoons mild curry powder
- ¼ teaspoon chili powder
- ½ teaspoon salt
- 14 oz coconut cream 400 ml
- 1 tablespoon fish sauce
- 1 teaspoon sugar white or coconut
- 4 kaffir lime leaves or ½ teaspoon lime zest
- ⅔ cup chicken stock or water + 1 chicken stock cube, or 1 cup for a saucier dish
- 1 tablespoon lime juice
For the Cucumber Cilantro Salad
- 1 large cucumber diced
- 2 green onions chopped
- 1 oz cilantro 28 grams, chopped
- Juice of ½ lime
- 2 teaspoons sesame oil
- 1 tablespoon olive oil
- 2 teaspoons fish sauce
- 1 teaspoon sugar any kind
Optional
- Chili oil or chili crisp to finish
Instructions
- Toast Coconut: Heat a dry skillet over medium. Add coconut and toast, stirring often until golden, about 2-4 minutes. Keep an eye on it as it can get burnt in that last minute. Set aside.
- Rice the Cauliflower: Cut florets roughly and then pulse in a food processor or blender until they resemble rice. Don’t over-process, you don’t want the crumbs to be too fine! You can also use a box grated to make cauliflower rice.
- Prep Chicken: Halve the thighs, season with salt, garlic powder, and curry powder.
- Cook Chicken: Heat olive oil in a large deep pan. Brown chicken in batches, 3–4 minutes per side. Remove and set aside.
- Make Sauce: In the same pan, add onion, then garlic and ginger. Stir in spices and extra ½ teaspoon salt. Add coconut cream, fish sauce, sugar, and chicken stock (or water and stock cube). Add kaffir lime leaves or lime zest.
- Simmer Chicken: Return chicken to the pan, cover and simmer 10 minutes.
- Make Salad: Mix all salad ingredients and set aside.
- Add Cauli Rice: Remove chicken again, stir in cauliflower rice and most of the toasted coconut. Stir through over medium-high heat, then return the chicken and any sauce, cover with a lid and cook 5 more minutes over medium heat.
- Rest & serve: Let it sit a minute, then top with cilantro, remaining coconut, and chili oil or chili crisp. Serve with salad on the side.
Notes
- If using store-bought cauliflower rice, you will need 6-7 cups ‘rice kernels.’ If using frozen cauli rice, add as is, but use less chicken stock (½ cup less).
- Add chili flakes or chopped fresh chili to the sauce, or finish with chili crisp if you want to make it spicier.
- Want it more filling? Serve with white rice or quinoa on the side.
- Storage tips: Leftovers keep great in the fridge for 3–4 days. The cauliflower soaks in even more flavor by the next day. Reheat gently on the stove. Not ideal for freezing due to the coconut cream, but doable if needed.
- Make-ahead tips: Toast the coconut in advance and keep in an airtight jar. Make the salad dressing and chop your veg ahead—store separately and toss just before serving. Cauliflower can be riced a day or two ahead and kept refrigerated.
- Can I use chicken breast instead of thighs? Yes! Just be sure not to overcook them—breasts dry out quicker.
- What can I use instead of fish sauce? Try soy sauce (for non-paleo) or coconut aminos for a similar salty-umami hit.
- How spicy is this? Spiced but not spicy. Kid-friendly. Want heat? Add chili oil or fresh chilies at the end.
Nutrition
I made it yesterday, minus the salad… this chicken dish was excellent. Were having the other half tonight. Will do again.
I’m doing Whole 30 and this was an absolutely delicious gem of a meal that kept me on plan (i just left out the sugar in the sauce). Delicious, filling and easy to follow the many steps. I will be enjoying the leftovers over the next few days!
Thanks, Tina. Glad you like it 🙂
Love this entire recipe so much. Each detail gives exquisite flavor. The coconut sauce is amazing but I’ve had the cucumber salad on its own or with other meals a few times now!
Hello from Perth! So, this was SO good. The coconut sauce was creamy and full of flavor, and the cauliflower rice turned out perfect. Even my picky eater loved it. Definitely going into the regular dinner rotation!
Hi Cameron! Love Perth ❤️ Glad you all enjoyed this meal. Irena
Made this last night and it was amazing. Straightforward to throw together (just making the cauli rice was a bit of effort) and felt really fresh and healthy. The cucumber salad on the side was such a nice touch. Thanks!
Thanks, Kirsten! Glad you enjoyed it.