Coconut Chicken & Cauliflower Rice

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, or my creamy cauliflower risotto.

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.
• 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.

• 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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More Curry Recipes