Friday, October 21, 2011

Chicken Fusion Curry w/ Cauliflower Puree

I am on a mission these days to try and duplicate some of my favorite non paleo recipes that my husband has made over the years.  He is an amazing chef/cook & winemaker! =D  I am super lucky!  He was off last night in a racquetball match at the gym, so I decided to try and attempt this on my own.

His recipe includes breading the chicken with flour, which I know longer eat since I steer clear of all gluten these days.  In addition the curry sauce has a touch of heavy whipping cream, and since I am not eating dairy outside of grass fed butter/ghee I am going to use whole fat coconut milk out of a can.

2 Boneless Skinless Chicken Breasts or  3-4 Thighs
1/4c Coconut Milk - Full fat from can OR 1/4c Organic Heavy Whipping Cream
Coconut Flour
2T Olive Oil or Grapeseed Oil
1/2c White wine
1/2c Chicken/Beef or Veggie Broth - I used my homemade chicken broth we made last week.
1/2 T - 1T Curry Powder(yellowish/tan kind) - To taste
Sea salt & Black Pepper - To taste
1t - Italian seasonings

Utensils Needed:
Meat tenderizer w/ a smooth side
Chopping Board
Large Frying/Sauce Pan
Measuring Spoons
Measuring Cups
Wax paper


  • Slice up chicken into 4 pieces(from the 2 breasts), place on top of cutting board and cover 1 piece with wax paper and pound out until flattened consistency.  Continue until all pieces are done.

  • Lightly coat breasts/thighs with coconut flour. 
  • Put Olive Oil or Grapeseed oil into pan on med/high heat - let get warmed up
  • Place chicken & Italian seasonings into the pan and brown both sides

  • Deglaze pan w/ white wine, reduce white wine to about half
  • Add broth - reduce to about half

  • Add Coconut Milk or Cream, Curry Powder, Pepper & Sea Salt

  • Let simmer for a few minutes after stirring
  • Serve!
Last night I also made Cauliflower Mash - but added a little more broth so it would be more like a puree to put underneath the chicken and topped w/ the curry sauce.  Enjoy!

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