Chicken Potato Curry Bowls with Cauliflower Rice
Prep time
Cook time
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Perfect for a healthy dinner or work lunch meal prep, these Chicken Potato Curry Bowls with Cauliflower Rice are Whole30 compliant and delicious!
Cuisine: Indian
Serves: 3-4 servings
  • 2 Tbsp. olive oil, divided
  • 2 Tbsp. curry powder
  • ½ tsp. garam masala
  • ½ tsp. turmeric
  • ¼ tsp. cayenne pepper, (more or less depending on your taste)
  • ⅛ tsp. ground cinnamon
  • 1 lb. boneless, skinless chicken, cut into ½" pieces
  • Salt and pepper
  • 1 white onion, peeled and diced
  • 2 cloves garlic, minced
  • 1 Tbsp. ginger paste or fresh, minced ginger
  • 1 14-oz. can coconut milk
  • 1 cup water
  • 1 lime, zested and then cut into wedges
  • 2 russet potatoes, peeled and diced into ½" pieces
  • ¼ cup golden raisins
  • Cauliflower rice, for serving
  • Fresh cilantro, for serving
  1. Heat 1 Tbsp. of olive oil in a large pot over medium heat.
  2. In a small bowl, combine the curry powder, garam masala, turmeric, cayenne, and cinnamon to make a spice blend.
  3. Add the cut up chicken to the pot, season with salt and pepper, and then season with half the spice mixture.
  4. Stir to coat evenly with spices, and then let cook until chicken is golden brown and no longer pink in the center, about 5-7 minutes. Transfer to a plate or paper towel and set aside.
  5. Add the other Tbsp. of oil to the pot, and then add the diced onion. Season with a pinch of salt and pepper, the rest of the spice mixture, and stir, cooking for about 5 minutes.
  6. Add the garlic and ginger paste, stir, and let cook for 30 seconds before adding the coconut milk, 1 cup of water, and lime zest to the pot. Stir.
  7. Add the diced potatoes, and season with another pinch of salt and pepper. Raise the heat to high, bring to a boil, and then reduce to medium heat and let the potatoes cook for about 10-15 minutes, or until they are fork tender.
  8. Return the chicken to the pot, and stir in the raisins.
  9. Serve over cauliflower rice with lime wedges and cilantro.
Recipe by Ally's Cooking at