If you live in NYC you must check out Inday Kitchen.  They serve fast-casual, healthy, Indian-inspired food.  Their motto?  “Good karma served daily.”

Their signature menu item is the “no rice” base.  You don’t have to decide between eating delicious, exciting food, and eating healthy.  I absolutely loved it and wanted to recreate it at home. 


Chicken Tandoori with Cauliflower Rice


1 lb boneless, skinless chicken breast

½ head cauliflower

1 cup Shredded carrots (rainbow carrots for color if available)

1 can light coconut milk

½ tsp oregano

1 tsp cumin

1 tsp turmeric

1 tsp smoked paprika

1 tsp curry powder

Pinch cayenne

Salt & Pepper

Optional- tbsp. cilantro and 2 scallions to top


  1. Dice the chicken into bite sized pieces
  2. Marinate the chicken in coconut milk and all of the listed spices
  3. While this marinates, shred the cauliflower either with a cheese grater or food processor, until it resembles the consistency and size of rice
  4. Chop the rainbow carrots into small pieces also resembling rice
  5. Mix the cauliflower and rainbow carrot rice together
  6. On medium heat, cook the chicken and the marinade in a large pan
  7. In 5-7 minutes the chicken will be cooked through and marinade slightly reduced
  8. Add the cauliflower and carrot rice to the chicken
  9. Chop cilantro and scallions to top