Madras Chicken Curry with Cauliflower Rice

This simple chicken curry dish is all about the fresh spice blend (recipe below). Control the heat with the amount of chili peppers added to the mixture. And don’t do this:

Madras Curry Chicken with Cauliflower Rice

  • 3 Tbsp preferred cooking oil
  • 1.5 lbs boneless skinless chicken thighs, 1/2″ dice
  • 1 small yellow onion, 1/4″ dice
  • 2 cloves garlic, fine dice
  • 4 slices ginger, about quarter size, fine dice
  • 1 carrot, 1/4″ dice
  • 1/2 bell pepper, 1/4″ dice
  • 2 Tbsp madras spice blend (recipe below)
  • 1 can coconut milk
  • 1 cauliflower head, “riced” in food processor (see step 1 below)
  • 1/4 cup chopped cilantro
  • 3 green onions, finely sliced
  • Salt & pepper to taste

Madras Curry Spice Blend (from Raghavan Iyer)

  • 2 Tbsp coriander seed
  • 1 Tbsp cumin seed
  • 2 tsp mustard seed
  • 1 tsp black peppercorn
  • 1/2 tsp whole cloves
  • 1 tsp ground turmeric
  • 5 to 7 whole dried red chili peppers

Mix spices in coffee grinder and pulse until finely ground. Makes about 3/4 cups.


  1. Fill large sauce pan 2/3 with water and pinch of salt and set on back stove burner on medium. Cut cauliflower into large florets and pulse in food processor until size resembles that of large rice. Set aside.
  2. Heat half the oil in a sauté pan on medium-high heat, add diced chicken, season with salt & pepper and cook until pink is removed. Set aside in strainer (don’t eat as it’s probably not cooked thoroughly).
  3. Add remaining oil to same sauté pan and turn heat down slightly to just above medium. Add onion, garlic and ginger, and cook for 2 mins. Next add the carrot and bell pepper, and cook for 3-4 minutes or until soft.
  4. Add spice blend to veg mixture and cook for 30 seconds to a minute, ensuring spices are fragrant and toasted.
  5. Add chicken back into sauté pan with vegetables and toss together. Pour coconut milk into pan, stir to incorporate and bring to a simmer. Turn heat to medium low and let simmer for 15-20 minutes stirring occasionally.
  6. Meanwhile, crank the burner with pot of water to high. When boiling, add your cauliflower and boil for 3-4 minutes, or until cauliflower is tender. Strain over the sink and get as much water out as possible before dumping into a serving bowl. Season with salt, pepper, cilantro and green onion before plating.
  7. Layer cauliflower rice into serving bowl with a healthy scoop of curry on top. Garnish with cilantro and green onion. Take a seat.

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Red Pepper, Bacon and Swiss Keto Egg Bites

In the spirit of Larry David I’ll keep this simple. Here’s how to make these Starbucks-esque egg bites that are great for low carb and keto diets.

Red Pepper, Bacon and Swiss Egg Bites

Makes: 12 servings


  • 7 large eggs
  • 1/2 cup full fat cottage cheese
  • 2/3 cup swiss cheese
  • Pinch salt & pepper
  • 5 strips bacon, chopped
  • 1/2 red bell pepper, fine dice
  • 1/2 small yellow onion, fine dice
  • 1 Tbsp olive oil
  • Cooking spray (depending on cook setup)
  1. Preheat oven to 300 degrees. If you have a convection setting, turn that on to reduce cook time.
  2. Fill a 9″ x 13″ Pyrex dish about 1″ full of water and set in the oven to warm up.
  3. Heat oil in sauté pan on medium high heat. Add onion and cook for 2 minutes, then add red bell pepper. Sauté until tender, about 3 more minutes. Add the diced bacon and set aside.
  4. Combine eggs, both cheeses, salt & pepper in a blender and whip on high for 20-30 seconds until nicely incorporated
  5. Pour 1″ of the egg mixture into all 12 muffin cups your silicone baking sheet (if you don’t have one you can just spray a muffin tin and omit the water). Scoop a small amount of the bacon mixture into each cup.
  6. Set the silicone mat inside of the glass water dish in the oven. Bake for 30-40 minutes until the eggs set. You can test by poking with a fork.
  7. Remove the eggs from the cups using a butter knife. It may help to store them in a lightly oiled container so they don’t stick.
  8. Enjoy. They should last 3-4 days.