COCONUT CURRY CHICKEN: Health vs Flavor
Health vs Flavor
I’ve kept it on the down low, however, with an expanding waistline, some health history that afforded me a second chance, and more tree rings than wanted, I’m choosing a healthier life through not a fad diet, but instead a healthier food plan and better choices.
Yikes! When people hear a food plan, diet, Keto, Paleo, Sonoma, they shrug and say there goes taste! Well, horse shit!
With proteins available in abundance, my hold back and weakness is the starches like beans, tortillas, bread and potatoes. The “Whole 30” plan that I’m taking a swing at, and with some success, does allow me the potatoes - a minor victory to satiate that small desire.
With that being said, so many of the diets leave us craving what we can’t have, only to set us up for failure. Let me tell you, this has left me to be more creative, and simply excited, to push those culinary skills to the next level. What has helped me, aside from the spuds, is the seasoning. I like spicy, so I’ve been in search of different dishes, like the cuisine of India, including the curries and vindaloo spices, for example. Change in food doesn’t come easy to me, and making the changes are testing my skills, like adding lamb, chicken and even vegan options (I know, I'm as surprised as any of you!).
My advice to any and all, don’t get wrapped up in what you can’t have, but what you can have. So Google it, study it, make it, and enjoy it! Starting today, look at some of the recipes coming to you that will be healthier and tastier than what you would expect, and don’t fret, my no diet, fun food recipes will still be coming, too! Chow!
Coconut Curry Chicken
2 lbs Boneless, skinless Chicken Breasts or Thighs, cut into 1” cubes
3½ t Yellow Curry Powder
1½ t Kosher Salt
½ t Freshly Ground Black Pepper
2 T Virgin Coconut or Vegetable Oil, plus
2t for browning Cashews
½ Medium Onion, chopped
¼ C Mixed Bell Peppers, large dice
1 (14 oz) Can Coconut Milk
1 (2 ½”) Piece Ginger, peeled
4 Garlic Cloves, peeled
¼ C Raw Cashews
1½ t Yellow and/or Black Mustard Seeds
5 oz Baby Spinach
Cilantro leaves for garnish
1. In medium mixing bowl, toss Chicken with Curry Powder, Salt and Pepper.
2. In large skillet, heat 2 T Oil over medium-high heat. Add Onion and diced Peppers and cook, stirring constantly, about 2 minutes until softened.
3. In blender, add Coconut Milk, Ginger and Garlic and puree until smooth.
4. Add Chicken and Coconut Milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce thickens, about 7-10 minutes.
5. While Chicken is cooking, in small skillet over medium heat, heat 2 t Oil. Add Cashews and Mustard Seeds and cook, stirring constantly until lightly browned, about 2-3 minutes.
6. Add Spinach to Chicken mixture and cook until wilted, about 1 minute.
7. Serve with Cauliflower Rice and garnish with Cashew mixture and Cilantro leaves.