Coconut Curry Chicken and "Rice"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 boneless skinless chicken breast-Approx 8 oz, chopped1/2 large onion, chopped-Approx 1 cup3-4 cloves garlic to taste1 tsp red or cayenne pepper to taste1 tbsp curry powder1 cup "lite" canned coconut milk1 head cauliflower
Saute chicken, onion, and garlic in coconut oil over medium heat.
Mix coconut milk, curry powder, and hot pepper until well blended.
Pour milk/curry mixture over chicken and vegetables, cover, reduce heat, and simmer for about 15 minutes, stirring regularly. (More coconut milk or chicken stock can be added if sauce gets too thick.)
Use a cheese grater or food processor to shred cauliflower to a rice-like consistency.
Cook cauliflower in microwave for about 3 minutes.
Serve chicken over "rice."
Makes 2 generous servings.
Number of Servings: 2
Recipe submitted by SparkPeople user HJOHNSON835.
Mix coconut milk, curry powder, and hot pepper until well blended.
Pour milk/curry mixture over chicken and vegetables, cover, reduce heat, and simmer for about 15 minutes, stirring regularly. (More coconut milk or chicken stock can be added if sauce gets too thick.)
Use a cheese grater or food processor to shred cauliflower to a rice-like consistency.
Cook cauliflower in microwave for about 3 minutes.
Serve chicken over "rice."
Makes 2 generous servings.
Number of Servings: 2
Recipe submitted by SparkPeople user HJOHNSON835.
Nutritional Info Amount Per Serving
- Calories: 381.1
- Total Fat: 16.4 g
- Cholesterol: 65.7 mg
- Sodium: 187.7 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 10.0 g
- Protein: 35.1 g
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