Thursday, July 6, 2017

Low Carb Coconut Curry Chicken and Cauliflower




Prescription for Wellness: {{Eat More Curry)}}This magical spice boasts so many health benefits including cancer prevention, reduction of heart disease, decreased risk of Alzheimers disease, improved bone health, improved immune function, decreased inflammation and enhancement of the livers detoxification potential.  Curry is a beautiful addition to so many different dishes.  The rich and complex flavor adds such an exciting dimension to what would otherwise be an ordinary eating experience.  Today, I am excited to share this clean, easy and delicious recipe with you.  This is a great way to incorporate more curry into your life.  Hope you love it.

Ingredients:
1 lb organic chicken tenders (washed and pat dry)
1/2 head of cauliflower (washed and chopped into florets)
2 cups washed baby spinach
1/2 cup cooked chick peas
1 medium onion, diced
1 tablespoon curry powder of your choice (I used organic mild curry)
1 heaping tablespoon tomato paste
1 can light coconut milk
2 teaspoons brown sugar (optional)
2 tablespoons olive oil
Salt to taste


Directions:
Sauté onion in olive oil over medium heat.  Once onion starts to become golden, add curry powder and s
auté another few minutes.  Add the chicken, season with salt and sauté for 3-4 minutes on each side until it is a nice golden curry color on the outside.  Add coconut milk, tomato paste and brown sugar (combine well so no clumps), cover and let the contents come to a boil, then reduce to a simmer (and cook covered).  This is a good time to taste and add a touch of salt if needed.  After about ten minutes, add the cauliflower florets, chick peas and spinach, mix and cook for another 20 minutes or until desired doneness.  

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