Wednesday, May 26, 2010

Chicken Curry with "Rice"

My friend Megan and I went for a run tonight and afterwards, we tried this one out.  We weren't sure how we felt about the cauliflower rice; it definitely still tasted like cauliflower.  :)  Any suggestions for that?





Chicken Curry with Rice

1 lb. chicken breast, sliced into bite sized pieces
1-2 Tbsp. olive oil
2 garlic cloves, minced
1/2 yellow onion
1 red pepper, diced
2 tomatoes, diced
2 c. almond or coconut milk (I used almond b/c I didn't have coconut)
1 head cauliflower
1 Tbsp. chili powder
1 Tbsp. curry powder
1 Tbsp. tumeric
1 tsp. cumin

Heat oil in large skillet.  Add garlic and onions; cook until onions get clear.  Add chicken and cook for 2-3 minutes on medium heat.  Add red pepper and spices and cook for 3 more minutes.  Add tomatoes and almond milk.  Simmer covered for about 10 minutes and serve on cauliflower rice.

Cauliflower Rice
1 head cauliflower

Cut the florets off the cauliflower head.  Either grate the cauliflower on a cheese grater or chop in a food processor until it is the same size and consistency as rice.  Either heat in microwave or serve with hot food on top.

2 comments:

  1. If you take the "rice" and stir fry it with a little sesame oil and some sweet curry spices, it vastly improves. :)

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  2. Thanks Sara! What a great idea!

    ReplyDelete