My friend is doing an elimination diet, which means she can’t eat a lot of things. No legumes, no carbs, no nightshade vegetables (which I didn’t even know were a category til a couple of weeks ago), no sugar, no soy, no dairy, NO FUN. We had planned a fun girls’ evening with a Zumba session and then dinner back at my place afterward. I love cooking with all the things that she cannot eat, so I freaked out. The Paleo diet is also known as the caveman diet – it is very similar to what my friend is doing, so I started looking at Paleo recipes and found one on the Paleo Plan’s blog. You can see the original recipe here. http://www.paleoplan.com/2009/11-20/curry-chicken/. I made several tweaks to make it fit my taste. Healthy and no carbs never tasted so good!! I prepared the curry and the cauliflower rice before our Zumba class. All I’d have to do is reheat the foods quickly once we got home.
1 lbs bonless, skinless chicken breasts, cut in bite size cubes
1 TBS grated ginger
2 cloves of garlic, finely chopped
1 TBS ground cumin
1 tsp ground coriander
1 tsp cayenne pepper
4 cardamom pods, cracked
½ tsp ground cloves
½ tsp ground black pepper
1 tsp kosher salt
4 large white mushrooms, diced
2 medium zucchini, diced
2 TBS olive oil
1 can petite diced tomatoes
1 can unsweetened coconut milk
2 TBS lemon juice
¼ cup fresh cilantro, chopped
½ cup cucumber, diced
¼ cup red onion, diced
1 head of cauliflower
1 TBS olive oil
¼ cup green onion, roughly chopped
¼ cup cilantro, roughly chopped
Salt and pepper to taste
Place ginger, garlic, cumin, coriander, cayenne, cardamom, cloves, kosher salt and black pepper in a large bowl. Add chicken in the bowl and toss to coat the chicken with the spices and set aside.
Dice the zucchini. Clean the mushrooms and dice them. You can clean the mushrooms however you want, but this is how my mom told me to do them and I think it is the best way to do it. Cut the stems off, then you basically take the outermost layer off of the mushrooms and you end up with beautifully clean mushrooms! Set the diced zucchini and mushrooms aside.
In a large pot, heat the olive oil to medium high and add the chicken and spices. When you can smell the spices become nutty and toasted, add the mushrooms, zucchini, coconut milk, canned tomatoes, and lemon juice. Let simmer for about 30 mins.
While the curry is cooking, clean and roughly chop the cauliflower. In a large pan, heat the olive oil to medium high and cook the cauliflower until golden brown and slightly soft. Into a food processor, add the cauliflower, green onions and cilantro, and pulse until it becomes small as grains of rice. Add salt and pepper to taste.
In a small bowl, toss together the chopped cilantro, cucumber, and red onion. Serve the curry over cauliflower with the cilantro, cucumber and red onions sprinkled on top. Devour. YUM!!!
We danced away in Zumba class, showered off, and came home to all the delicious smells of the curry. With girl talk, giggles, and wine, this was a perfect meal. This was the best carb-free meal I ever had. I hope you try this recipe!
Quick note – tomatoes are a nightshade vegetable so if this is a restriction for you, leave them out!! My friend had to pick them out as she ate. Oops!