Curry is a frequent meal in my household. The dose of anti-inflammatory spices and detoxifying herbs is always appealing to me, and the flavors are so satisfying and comforting. This recipe includes all aspects of the Be Well Ideal Plate making it the perfect meal to indulgence in often. Avoid Thai takeout which is usually loaded with inflammatory oils, sugar, and hidden ingredients (like gluten, peanuts, soy, and poor quality fish oil), and instead opt to impress your family and/or guests with this delicious and healthy recipe. Enjoy!
Cauliflower Chicken Curry
– Serves 4-5
8 boneless pasture raised chicken thighs
2 garlic cloves
2 16 ounce BPA free cans of coconut milk
1 1/2 limes (juiced)
1 head cauliflower
1 bunch of kale (or 3 cups of favorite leafy green)
1 large onion
1 jalapeno pepper (seeds removed if you do not like it hot)
1 inch piece of ginger
1/2 cup cilantro (plus a few sprigs for garnish)
1/4 cup raw macadamia nuts (around 25-30 nuts)
4 tablespoon avocado or coconut oil
2 teaspoon curry powder
1 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon dijon mustard
1/4 teaspoon cumin
Sea salt and pepper to taste preference
While oven is heating up, place your spices (curry powder, garam masala, paprika, cinnamon, cumin) and macadamia nuts into a large deep pan to toast for 4-6 minutes on medium heat, then transfer to blender.
Place 1 tablespoon oil in same pan, then add 1/2 the onion chopped, 2 cloves garlic, 1/2 the jalapeno chopped, and ginger for 5-7 minutes (or until onions are soft), then transfer to blender.
Add coconut milk, lime juice, dijon mustard, and cilantro to blender, then blend until smooth.
Set heat to low using same pan, and add the other 1/2 of chopped onion, chopped bunch of kale (or 3 cups leafy green of choice), and other 1/2 of chopped jalapeno. Pour sauce from blender on top and mix well. Season with sea salt and pepper to taste preference. Cover and let simmer while cauliflower and chicken roast.
Line a large sheet pan with unbleached parchment paper, and place chopped cauliflower on pan. Toss with 2 tablespoons oil and season with sea salt and pepper. Bake for 15 minutes.
Season chicken thighs with sea salt and pepper, and toss with 1 tablespoon oil.
After first 15 minutes, remove pan from oven and add chicken thighs to pan. Roast for another 15 minutes.
Remove pan and chop chicken thighs into smaller bites. Add chicken and cauliflower to the curry pan (juices included!) and mix well. Adjust seasoning if needed, then cover and let simmer for another 10 or so minutes to let all the flavors combine.
Serve with fresh cilantro on top, as well as chopped macadamia nuts if you wish.