This dish was flavorful and a welcome burst of different flavors for our taste buds. This can easily be adjusted for more (or less) spice depending on your palate preferences. It's a great way to combine kale and cauliflower rice together!
INGREDIENTS:
12 oz boneless chicken thighs
0.25 cup ginger-lime coconut sauce (see very bottom)
2.5 oz diced tomatoes
0.5 cup roasted red peppers, chopped into 0.25 inch pieces
1 oz yellow onions, diced
0.25 oz ginger, minced
1 tsp yellow curry powder
1.5 cups cauliflower rice
2.75 oz kale
0.25 oz shredded coconut
2 tbsp dry-roasted cashews
2 tbsp butter.
DIRECTIONS:
1. Remove center stems from green kale. Slice stems into 0.25 inch pieces. Roughly chop leaves into bite-size pieces.
2. Roughly chop dry-roasted cashews.
3. Pat boneless chicken thighs dry. Cut into 1-inch pieces. Place in medium bowl. Season with salt, pepper, and half of the yellow curry powder. Stir to evenly coat.
4. Heat 1.5 tbsp cooking oil in a saute pan over medium-high heat. Add chicken to the hot pan, cooking for 2-3 minutes, until chicken is lightly browned.
5. Add yellow onions and ginger. Season with salt, pepper, and remaining curry powder. Stir to combine. Cook 3-4 minutes.
6. Add diced tomatoes, roasted red peppers, 0.25 cup water, and half of the ginger-lime coconut sauce to pan with chicken. Stir to combine. Bring to simmer, then reduce heat to medium-low. Cook for 8-10 minutes until chicken is cooked and liquid reduces by one quarter. Remove from heat.
7. Heat 1.5 tbsp cooking oil in a medium pot over medium-high heat. Add cauliflower rice and kale stems. Season with 0.25 salt and pinch of pepper. Stir, cooking for 2 minutes.
8. Add 2 tbsp water and remaining ginger-lime coconut sauce. Stir to combine. Bring to simmer, then reduce heat to medium-low. Cover pot with lid, cooking for 8-10 minutes.
9. Add 2 tbsp butter, kale leaves, and shredded coconut. Stir to combine, cooking for 1-2 minutes. Salt and pepper to taste.
10. Divid cauliflower rice with kale and coconut between plates. Serve Kenyan chicken curry over the top. Garnish with cashews.
Makes 2 servings.
MACRO INFO:
730 Calories, 55g Fat, 15g Net Carbs, 38g Protein
GINGER-LIME COCONUT SAUCE
Ingredients:
1 tbsp minced garlic
2 tbsp minced ginger
1 tsp sesame oil
1 tbsp minced chili/pepper (your favorite level of spicy, or you can leave out if you want it to be mild)
2 tb chopped cilantro
12 oz coconut milk
2 tbsp lime juice
Directions:
In a saucepan over medium heat, heat the sesame oil. Add ginger, garlic, and chili/pepper. Stir for about 2 minutes until soft. Add coconut milk and lime juice, bringing to a boil. Reduce heat to low and simmer for 20 minutes, until liquid has reduced by half. Remove from heat, stirring in cilantro. Use immersion blender to make smooth, if desired.
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