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Chicken Curry with Paleo Rice

Chicken Curry with Paleo Rice
0 24 July 2014

Chicken Curry:

½ stick (1/4 cup) unsalted butter
2 medium onions, finely chopped
2 large garlic cloves (or 3 small cloves) finely chopped
1 tablespoon finely minced peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
½ teaspoon cayenne (add less for less spiciness)
4 boneless, skinless chicken breasts cut into 1 inch cubes
1 (14.5-ounce) can diced tomatoes
¾ cup cashews (1/4 pound)
¾ cup full fat, canned coconut cream
Garnish: chopped fresh cilantro


Paleo Rice:

1 head cauliflower, roughly chopped and then grated
1 teaspoon garlic powder
½ tablespoon salt
¼ cup roughly chopped cashews

Directions

Chicken Curry:

  1. Heat butter in a large sauté pan over moderately low heat until it is melted and slightly bubbling.
  2. Add onions, garlic, and ginger, stirring, until softened, about 5 minutes.
  3. Add curry powder, salt, cumin, and cayenne and cook, fully coating the onion mixture with the spices.
  4. Add chicken and cook, stirring to coat, 3 minutes. Add the can of tomatoes, including juice, and bring to a simmer. Then cover and simmer gently, stirring occasionally, for 20 minutes.
  5. After 20 minutes uncover and add the full fat, canned coconut milk (the cream skimmed from the top). Stir and cover for another 20 minutes, stirring occasionally.
  6. After 20 minutes, add finely ground cashews. Stir and cook for an additional 5 minutes.


Paleo Rice:

  1. Grate the cauliflower in a food processor with the cheese grater attachment.
  2. Add the grated cauliflower to a pot along with ¼ cup chicken stock, garlic powder and salt. Cover and let steam for 7 minutes over medium heat.
  3. Uncover and stir. Add the cashews and stir to incorporate.
Posted in Recipes by Cenegenics Denver