Tuesday, October 5, 2010

Four C's...CAULIFLOWER, Chicken, Coconut and Curry

Indian Chicken
South Beach Diet Cookbook
Found Online HERE

1 1/2 lbs chicken breasts, boneless and skinless cut into pieces
1 tablespoon canola oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground ginger
4 cups cauliflower florets
1 (13 1/2 ounce) can light coconut milk
1/2 cup low sodium chicken broth or 1/2 cup water
  1. Salt and pepper the chicken breasts. Brown the chicken over medium-high heat with the oil. Add the garlic and onions. Continue to cook through the chicken.
  2.  Reduce the heat to medium-low. Add garlic, curry powder, and the ginger. Cook for 2 minutes. Add the cauliflower, coconut milk and broth or water. Cover and simmer until the vegetables are crisp-tender. Cook until sauce is thickened and reduced.
  3. Serve over rice.

Four C's = Four Stars! 

And Then...How About Some Dessert?!?!?!?
I really hope you have some of this week's apples left.  If you do, you MUST try THIS recipe for a delicious Buttery Caramel Sauce. It is from the great site, HowDoesShe.com


Kelle's Kitchen said...

The photos are worth a thousand words. I'm going to try this next time we get cauliflower, with tofu in place of the chicken :)

Anonymous said...

Yea for the Tofu...we have just started to experiment with it and so far, we are enjoying it.