Servings: 4 · Prep Time: 4 mins · Cooking Time: 22 mins
Total Time: 26 mins

Dinner | Keto

This low carb take on a classic jalfrezi is rich with tomato and aromatic spices and served with a portion of turmeric cauliflower rice. This is a great option for batch cooking as you can prepare the curry in advance and serve with fresh rice on the day.


  • chicken breast (500g diced)
  • baby spinach (2 packed cups)
  • white onion (1 small finely diced)
  • garlic (1 clove minced)
  • garam masala (1 tsp)
  • fresh ginger (1 inch piece grated)
  • ground cumin (1 tsp)
  • olive oil (1 tbsp)
  • tomatoes (2/3 cup chopped)
  • chicken stock (2/3 cup)
  • green chilli (1/2 deseeded and finely diced)
  • ground turmeric (1/2 tsp)


  • cauliflower rice (4 cups)
  • garlic (1 clove minced)
  • ground turmeric (1/2 tsp)
  • cumin seeds (1 tsp)
  • olive oil (1 1/2 tbsp)
  • salt and freshly ground black pepper to taste (pinch)
  • fresh coriander (1 tbsp roughly chopped)


To prepare the curry, heat a tablespoon of olive oil in a large pan over a medium heat. Add the diced chicken and cook through until browned all over. Remove from the pan with a slotted spoon and set aside.\n\nAdd the onion, garlic, chilli and ginger to the pan. Sweat gently until tender.\n\nReturn the chicken to the pan along with the cumin, turmeric and garam masala. Stir well to combine.\n\nAdd the chopped tomato and stock and bring up to a gentle boil. Stir well and simmer uncovered for 10 minutes to thicken and reduce.\n\nWhilst the curry is cooking, you can prepare the rice. Heat the oil in a pan over a low/medium heat. Add the garlic and cumin seeds and sweat gently until just tender and fragrant.\n\nAdd the cauliflower rice and the turmeric. Season to taste and stir well to combine. Cook for 2-3 minutes until the cauliflower is tender.\n\nJust before serving, add the spinach to the curry and stir until just wilted.\n\nServe the curry with the turmeric rice and scatter with fresh coriander.\n