Tomato Chicken with Cauliflower Rice
If you are worried about gaining weight in your pregnancy days, you should follow a low-carb diet. Tomato chicken and cauliflower rice are a delicious combination that you can add to your low-carb diet meal plans. It is one of the most popular dishes in Malaysia. However, we have tweaked the ingredients and style of cooking a bit to make it pregnancy-friendly. Here is the recipe below.
Ingredients
For tomato chicken
- 500 gms chicken breasts boneless, skinless, cut into pieces
- 2 tbsp oil
- 1 onion medium-sized, chopped
- 2 cloves garlic minced
- 1 inch fresh ginger minced
- 2 tsp coriander powder
- 1 and 1/2 cup tomato smashed
- 3 tbsp light coconut milk
- salt as needed
- pepper as needed
- 2 tsp lemon zest grated
For cauliflower rice
- 400 gms cauliflower cut into florets
- 1 egg large, beaten
- 1 stalk spring onion cut into small pieces
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 carrot medium-sized, cut into thin pieces
- 50 gms green peas
- 25 gms corns
- 1/2 tbsp black sesame seeds roasted
- 2 tbsp coriander leaves chopped
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 1 tsp rice vinegar
- salt as per taste
- black pepper as per taste
Instructions
To prepare tomato chicken
- Heat oil in a large pan at a medium flame.
- Add chicken to it.
- Stir fry them until they turn golden brown.
- Next, keep them aside and add more oil to the pan.
- Fry onion, garlic, ginger on the pan until they become soft.
- Insert the smashed tomato and coconut milk to the pan.
- Add a little water and cook it until it boils.
- Now, add salt and black pepper as required.
- Add the stir-fried chicken into the tomato mix.
- If the gravy seems too dry, add some more water to it.
- Close the lid and cook for 10 minutes.
- Finally, lower the heat and cook for 15 minutes more.
- Once it is cooked, turn off the flame and keep it aside.
To prepare cauliflower rice
- Grind the cauliflower florets into a food processor. Make it coarse.
- Mix egg, salt, and pepper. Whisk well and make it slightly frothy.
- Then, heat oil in a pan.
- Pour the egg mixture into the pan and cook it.
- Fry both sides of the egg omelette well.
- Keep it aside.
- Saute the ginger and garlic in oil.
- Next, top up some oil in the pan and add the cauliflower florets.
- Combine the peas, corns, and carrots to it.
- Mix all of the ingredients well and fry.
- Now, sprinkle spring onions on the dish.
- Add soy sauce, rice vinegar, salt, and black pepper.
- Stir all of the ingredients for 5-6 minutes.
- Once everything is cooked thoroughly, sprinkle sesame seeds on it and stir. Finally, remove it from heat.
- Garnish with chopped coriander leaves.
- Serve with omelette placed by its side.
- Thus, enjoy your cauliflower rice served with tangy-spicy tomato chicken!
Nutrition
Calories: 380kcal
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