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Monday, February 3, 2014

Yummy Mummy Monday: Chicken Curry

Since Will has been on what I'm calling an epic cleanse (ie very clean eating) I've been trying to find new recipes to try so we have more variety in our meals. The challenge here being that he can only eat lean protein, fruits, and veggies right now. Fairly restrictive. Since pre- made sauces and seasonings are out of the question, I've incorporated a wider variety of spices into my cooking to add flavour. It's amazing the difference this makes.

That being said, I have started trying some homemade Indian dishes, since this cuisine is largely vegetarian, has lots of flavour, and can easily be incorporated into hubby's diet. Last week my friend Celine (who's contributed to some great DIY posts here and here) sent me a recipe for chicken curry with paleo rice from oursavorylife.com. Using this recipe for inspiration I took my first steps in Indian cooking.  I hope this will inspire you to branch out of your comfort zone and try something new & exciting! (or as my favourite 90's pop group said: spice up your life!) ;)



Yummy Mummy Recipe: Chicken Curry & Paleo Rice
For the Curry:
1/4 cup butter
2 medium onions, chopped
2 cloves garlic, chopped
1 tbsp fresh ginger, peeled & minced
3 tbsp curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
4 chicken breasts (boneless, skinless) diced into 1" cubes
(you can skip the chicken for a delicious vegetarian version!)
1 can (14.5 oz) diced tomatoes
3/4 cup cashews
3/4 cup coconut milk
Fresh cilantro (for garnish)


For the Paleo Rice:
1 head caulifower, chopped &grated (I'll explain below)
1 tsp garlic powder
1/4 cup chicken stock

Directions:
1. Heat the butter in a pan; once melted, saute onions, garlic, & ginger for approx. 5 minutes
2. Add spices & salt, mix until onions, etc are evenly coated
3. Toss in chicken, followed by the tomatoes (including the juice). Bring to a simmer & cover for 20 minutes. While the curry mix is simmering, grate the cauliflower (you can do this by hand or in a food processor) into a separate pot.
4. After 20 minutes, stir in coconut milk and cashews; cover & simmer for another 20 minutes
5. Add 1/4 cup water or chicken stock to cauliflower along with garlic powder. Steam for 7 minutes

Serve curry mixture over paleo rice & garnish with fresh cilantro. Enjoy!

Image Source: http://ehow-blog.com/how-to-make-chicken-curry/