In a previous post I gave a great recipe for mulligatawny, a fantastic, rich, satisfying Indian stew. This time, I’m cleaning it up and making it very healthy, without sacrificing ANY flavor. You’re welcome! This was my project during ‘Snowmageddon 2015’. It’ll keep you warm, cozy and satisfied. Oh, and that cauliflower rice recipe? You want that too? BONUS! You’ve got it!
2 pounds boneless, skinless chicken breasts, cubed
salt and ground black pepper
1/2 tablespoon plus 1/2 tablespoon coconut oil
2 medium onions, diced (about 2 cups)
3/4 pound carrots, peeled and cut into 1/2-inch coins
2 medium stalks celery, diced (about 1/2 cup)
2 medium granny smith apples, diced (about 2 cups)
3/4 cup unsweetened coconut flakes
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon arrowroot powder
1 1/2 tablespoons curry powder
1 tablespoon fine grain sea salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
pinch cayenne (or, if you’re like me, a BIG pinch)
1 bay leaf
4 cups chicken broth (bonus points for using homemade bone broth!)
2 cups water
1 cup canned coconut milk (full fat)
1 batch cauliflower rice (see recipe below)
1. Sprinkle the chicken with salt and pepper. Heat a large enamel dutch oven over medium-high heat, then add 1/2 tablespoon coconut oil. When the oil is melted, add the chicken in a single layer and brown. Remove cooked chicken to a bowl to catch the juice.
2. Add 1/2 tablespoon coconut oil to the pot. Add onions, carrots, celery, apples, coconut flakes, and garlic. Sauté 7-10 minutes. In a small bowl, mix the arrowroot, curry powder, salt, chili powder, allspice, cayenne, and bay leaf. Add to the vegetables and stir around until the spices are fragrant, about 30 seconds.
3. Add the broth and water to the pot and stir to combine. Add the chicken into the liquid and bring to boil. Reduce heat to simmer and cook, covered, 45 minutes. Stir the coconut milk into the pot and simmer uncovered, 10 more minutes.
4. Serve on top of cauliflower rice
Cauliflower Rice Recipe
Let me tell you, I LOVE this stuff! It’s FANTASTIC when serving your Whole30 Asian meals. You totally won’t miss out. Trust me! It’s even faster to make than traditional rice! Now, if you have someone who is really wanting traditional rice, go with my fantastic coconut rice recipe. You’ll be so happy you did! For the rest of you, here is a wonderful, versatile side.
1 head cauliflower
1 tablespoon coconut oil
1/4-1 teaspoon fine grain sea salt (depending on the size of your cauliflower and your tastes)
1. Cut off and discard all leaves and green parts off of cauliflower head and chunk head into pieces
2. Process head in food processor until cauliflower is in small grains like rice (duh!) – some of it may need to be removed it hit the larger chunks
3. Heat oil in skillet over medium heat
4. Add cauliflower and saute until it turns to a slightly beige color – don’t worry too much about the color – just get it nice and sauteed. Add salt towards the end