Chicken Curryflower

Chicken Curryflower

I love using the flavors of Thai food. Not everybody likes curry, but curry can come on very strong or be just a subtle hint, depending on how you use it. I don’t find it overpowering in this recipe, because I don’t make a thick curry sauce. You may decide that it needs more curry. I would have liked to add lemongrass, but I was out of it. Most people don’t have it in their kitchen anyway.

I have been doing more recipe testing with riced cauliflower and broccoli for two reasons. The first reason is because I just happen to love both vegetables, and it’s fun to try to new ways of eating foods. The second reason is that we are a low-carb and carb-hating period, and a lot of people are using cauliflower as a “starch” alternative. Most of the clients I work with just fix it plain as “rice” or “mashed potato” replacement, with no real pizzazz. I need flavor and variety, people.

Ground chicken, vegetables and riced cauliflower with curry seasoning

Ground chicken, vegetables and riced cauliflower with curry seasoning

Luckily, you can buy riced cauliflower now at most supermarkets, but you can also make it yourself if you have a cuisinart or blender. Here is a picture of riced cauliflower that I made myself.

homemade riced cauliflower

homemade riced cauliflower

I think that this dish needs a side, like a salad or green beans, but it has enough vegetables to be a meal-in-a-dish for lunch. These servings are pretty large, so if served with other food, it will feed 6 people.

Ingredients

  • 1 lb ground chicken (breast)
  • 12 oz riced cauliflower
  • 1 1/2 c diced mixed vegetables (celery, onion, pepper, carrot)
  • 1 c frozen shelled edamame, or peas
  • 6-8 oz fresh baby spinach or kale (about 1 bag)
  • 2 tbsp. olive oil or coconut oil
  • 1/4 c chicken broth (I prefer free range)
  • 1/4 c ketchup (I use organic; choose one with no high-fructose corn syrup)
  • 1/2 can light coconut milk
  • 1 tsp. curry powder
  • 1/4 tsp. ground ginger
  • 1/4 tsp. turmeric
  • 3 dashes garlic powder
  • pinch salt and pepper (to taste)
  • 1/2 c roasted, salted peanuts (optional)
  • 1/2 lime (optional)

Instructions

  1. Heat oil in large saute pan or dutch oven. 
  2. Add 1.5 cups of mixed diced vegetables and saute until they start to soften. 
  3. Add ground chicken and break up. Once chicken starts to brown, Add seasonings of curry powder, ginger, salt and pepper, turmeric, and garlic powder. Mix in well. Cook mixture about 5-7 minutes, until chicken browns and has crumbled texture. 
  4. Add riced cauliflower, peas and/or edamame beans, coconut milk, ketchup, juice of the lime and chicken broth. Stir to mix well. Bring to a simmer, cover and simmer for about 10 minutes. 
  5. Add spinach and peanuts, and mix in. Cover and simmer another 2-3 minutes. Remove from heat.
Chicken Curryflower ready to eat

Chicken Curryflower ready to eat