Curry Chicken
When I first heard about using cauliflower for rice, I was more than skeptical. As hard as I could, I just couldn’t imagine texture that wasn’t terrible. But, because I’d heard so much about it, my wife and I gave it a shot. And? It’s terrific. Don’t skimp on this meal, it’s fantastic and there’ll be plenty for tomorrow.
Ingredients
Sauce and Chicken:
- 1 lb of boneless/skinless organic chicken breast
- 1 can unsweetened Coconut Milk
- 2 tablespoon lemon juice
- 1 tablespoon finely chopped or crushed ginger
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- Fresh cilantro and red onions for garnish
- Cucumber
Curry Rice:
- 1 med head cauliflower - 20 oz
- 1/2 teaspoon ground curry
- 1 green onion - finely chopped
- dash of cayenne pepper, sea salt, ground black pepper
- 1 Tablespoon olive oil
Instructions
- The original recipe calls for marinating the chicken overnight, but I do it a bit differently. Start by heating up some medium-diced chicken on the stove.
- As it cooks, prep the sauce. Just put the coconut milk in a large sauce pan, and start adding the spices, lemon juice, and ginger. There's a lot of random spices, and it'll look and smell funky, but don't worry, it's amazing. Keep that heating up while you move on to the cauliflower.
- The fastest and easiest way to do the cauliflower is to chop them to small florets, then microwave them for a few minutes until they get soft. This is critical. Then, toss them in a food processor and just dice the hell out of 'em.
- Somewhere in the middle of step 3, take the somewhat cooked chicken, place it in a glass 8x8" baking pan (pyrex style), and pour the sauce over it. Then toss it in the oven at 450 for about 20 minutes. This lets the sauce really cook into the meat and thicken up just a touch.
- Now that the cauliflower is good and chopped, toss it into a hot pan with a bit of olive oil and just stir fry it like you would have rice.
- When it's all done, take a scoop of 'rice,' pour on some chicken and curry sauce, and garnish with red onion, cilantro, and cucumber. As Steve says, the cucumber will help you while eating this nice and spicy dish, so don't leave it out.
- Again, put half in the tupperware right away to keep yourself going back for seconds.
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6 Responses to “Curry Chicken”
[...] even if you don’t eat Paleo, there are some great recipes that you’ll love, like the Curry Chicken with cauliflower rice. It’s amazing. Previous Post | [...]
This is a great meal. I am making it again tonight for company that doesn’t eat paleo.
we cannot believe we just ate paleo rice! we made it with broccoli instead of cauliflower–pretty color and just as good!
I really like these recipes, but it would be oh so helpful if the number of calories per serving could be listed, since that is an important part of any nutrition plan.
This has become one of my favorite recipes. We have been eating this once a week. It’s awesome with the cucumber! I LOVE, LOVE, LOVE this recipe. Also, I was a little scared of making cauliflower rice for some reason, but it’s really easy. Don’t be hesitant.
I made the Curry Chicken reciepe,Loved it.
I did however marinate the chicken overnight and would really recommend it, the intense flavor was worth the wait,The cauliflower rice is now a favorite of my husbands and the cucumber salad rounded out a fabulous. Keep the reciepes coming.
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