Sauce and Chicken:
- 1 lb of boneless/skinless organic chicken breast
- 1 can unsweetened Coconut Milk
- 2 tablespoon lemon juice
- 1 tablespoon finely chopped or crushed ginger
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- Fresh cilantro and red onions for garnish
- 1 med head cauliflower – 20 oz
- 1/2 teaspoon ground curry
- 1 green onion – finely chopped
- dash of cayenne pepper, sea salt, ground black pepper
- 1 Tablespoon olive oil
- The original recipe calls for marinating the chicken overnight, but I do it a bit differently. Start by heating up some medium-diced chicken on the stove.
- As it cooks, prep the sauce. Just put the coconut milk in a large sauce pan, and start adding the spices, lemon juice, and ginger. There’s a lot of random spices, and it’ll look and smell funky, but don’t worry, it’s amazing. Keep that heating up while you move on to the cauliflower.
- The fastest and easiest way to do the cauliflower is to chop them to small florets, then microwave them for a few minutes until they get soft. This is critical. Then, toss them in a food processor and just dice the hell out of ’em.
- Somewhere in the middle of step 3, take the somewhat cooked chicken, place it in a glass 8×8″ baking pan (pyrex style), and pour the sauce over it. Then toss it in the oven at 450 for about 20 minutes. This lets the sauce really cook into the meat and thicken up just a touch.
- Now that the cauliflower is good and chopped, toss it into a hot pan with a bit of olive oil and just stir fry it like you would have rice.
- When it’s all done, take a scoop of ‘rice,’ pour on some chicken and curry sauce, and garnish with red onion, cilantro, and cucumber. As Steve says, the cucumber will help you while eating this nice and spicy dish, so don’t leave it out.
- Again, put half in the tupperware right away to keep yourself going back for seconds.