Sandi’s Perfect Chicken Curry
I asked my family what I should name this chicken curry dish and all got out of them as they were licking their bowls (really) was “I don’t know, it’s just perfect though” … So, the name came from them and the fact that the nutritional stats are a perfect 1 gram of protein for every 10 calories. If it’s too spicy for anyone at your table you can add a dollop of plain Greek yogurt to tone it down, and the next time use a bit less curry powder. Personally, I love spice.
Ingredients:
- 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1 to 1 1/2 Inch Chunks
- 2 2/3 cups Riced Cauliflower
- 1 cup Frozen Petite Peas
- 1 cup Frozen Chopped Spinach
- 10 ounces Lite Coconut Milk
- 8 ounces Crimini Mushrooms (Aka Baby Portabella), Sliced
- 2 Shallots, Chopped
- 4 Cloves Garlic, Minced
- 6 1/2 teaspoons Curry Powder
- 1 tablespoon Olive Oil
- 1 tablespoon Corn Starch
- 2 teaspoons Paprika
- Sea Salt
- Pepper
Directions:
- To cook the riced cauliflower place in microwave safe bowl and cover loosely. Microwave on high for 5 minutes until cauliflower is tender. Set aside
- Preheat a large skillet on medium high. Add 1/2 tablespoon olive oil. Toss the cut chicken with a sprinkle of fresh ground salt, fresh ground pepper and 1/2 teaspoon of curry powder. Add to skillet and brown. Remove from skillet and set aside
- Add the other 1/2 tablespoon olive oil, the shallots, mushrooms and garlic. Sauté until mushrooms are just done
- Add peas and spinach, mixing thoroughly. Cook for about 2-3 minutes, until frozen spinach has broken up in the pan and is warm
- In a mixing bowl add coconut milk, curry powder, paprika and corn starch and whisk together.
- Add to the shallots, garlic, mushrooms, peas and spinach and mix well
- As the mixture begins to bubble add the chicken back into the pan, mix thoroughly, cover and cook for a minute or two just to heat the chicken
- Serve over cauliflower rice and enjoy
Nutrition: Makes 4 servings, each with approximately
- 302 calories and
- 30.5 grams protein
