Curry Chicken
Ingredients
1 pound 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
6 mushrooms
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
Ingredients
1 head of cauliflower, medium sized
1/2 teaspoon curry powder, ground
1 green onion, finely chopped
dash of cayenne pepper
sea salt and ground black pepper
1 Tablespoon extra virgin olive oil
Directions
- 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.
Serves 2.
Adapted from: http://www.paleoplan.com/2009/11-20/curry-chicken/
