Saturday, March 30, 2013

Chicken Curry with Cauliflower "Couscous"

I love curry, Thai and Indian being the most widely known, each has their own flavors, and both are delicious.  the great thing about curries is that they themselves are low carb.  Rice and the vegetables they use are the kicker to the low carb diet.  but, with careful consideration on veg, and a little trickery with the rice, the deliciousness that is curry can be had, for 7 grams of carbs.

1-1/2 chicken breasts
1 head of cauliflower
1 can Thai Kitchen lite coconut milk
2 Tbsp Hot Madras Curry powder
1 Tbsp Garam Masala
1 tsp garlic powder
1 tsp onion powder
1 tsp Cayenne pepper
1 Tbsp Ghee
1 Tbsp whole butter
1 cup frozen green beans
S&P to taste

Cut chicken into bite size pieces, and coat with the Garam Masala and half the curry powder.

Sear the chicken, partially to give the chicken flavor, and also to toast the spices that coat it.  Use a bit of your preferred fat, I used some of the Ghee from a previous entry, but normal butter, or coconut oil would both be good options, although if using whole butter, you may want to add a higher smoke point oil to prevent burning the butter.

Remove the chicken from the pan and put it into a dutch oven/deep pot.  There will be brown burnt bits on the bottom of your saute pan, this is called fond, and its basically pure flavor. Add your coconut milk into this pan while its on the heat, and scrape.  Once you have removed all the bits off the pan, pour that in with you chicken, along with the rest of your spices, set it on medium-low heat and simmer.

After 25-30 mins, add your green beans, or any low carb veg of your choice, remove the lid and let the sauce thicken.  the lite coconut milk is very thin, so you want to let it really cook down.

This is the cauliflower "couscous".  what I did was shave the little florets off the top of the cauliflower with a really sharp knife.  Now I know what you are thinking, what about all the stalk... save it for mash or soup.  take the cauliflower buds and in the pan, add about 1/4 cup of water and 1 Tbsp of butter.  as the water cooks the cauliflower it will evaporate, you want all the water to be out of the pan, at this point the butter will start to fry the now cooked cauliflower. season with salt and pepper. 

This is the finished dish, the recipe serves 2.

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