1 pounds organic chicken breasts from free range chickens, boneless & skinless
1 tablespoon finely minced or grated ginger root
1 minced garlic clove
1 tablespoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon cayenne pepper
1/4 teaspoon cardamom, ground
1/2 teaspoon cloves, ground
1/2 teaspoon black pepper, freshly ground
1 teaspoon sea salt
1 large (10″-12″) zucchini
1 red bell pepper
2 tablespoons extra virgin olive oil
1 (403 mL) can unsweetened coconut milk
2 tablespoons lemon juice
4 tablespoons fresh chopped cilantro
1 small diced cucumber
1/4 diced red onion
Curry Cauliflower Rice
1 head of cauliflower, medium sized
1/2 teaspoon csurry powder, ground
1 green onion, finely chopped
dash of cayenne pepper
sea salt and ground black pepper
1 Tablespoon extra virgin olive oil
In a large bowl, combine the ginger root, garlic, cumin, coriander, cayenne, cardamom, cloves, sea salt and black pepper.
Chop the chicken breasts into 1 inch pieces.
Add to bowl with the ginger, garlic and spices.
Coat chicken with spice mixture and set to the side.
Clean and prepare the mushrooms, zucchini and bell pepper. Set to the side.
In a large skillet, add 2 tablespoon coconut oil and heat over medium heat.
When oil is hot, add the chicken, mushrooms, coconut milk and lemon juice.
Leave on medium heat and simmer for 15 minutes.
Add the zucchini and bell pepper.
Continue to cook about 5-10 minutes or until chicken is done.
Meanwhile, wash and rough chop the cauliflower.
Using a large skillet with coconut or olive oil, over medium high heat, cook until slightly softened.
Pour the cauliflower, curry powder, green onion and cayenne into a food processor.
Pulse until it has a grainy rice-like consistency.
Season with sea salt and freshly ground black pepper.
Pour the chicken curry over the cauliflower rice.
Garnish with chopped cilantro, cucumber and red onion.
Adapted from: http://www.paleoplan.com/2009/11-20/curry-chicken/