Panang Curry with Chicken & Cauliflower Rice
This rich curry dish that marries chicken and loads of vegetables with
coconut milk, makes a trip to Thailand as close as your slow cooker – 20
minutes of prep, and 4 hours later your entire home will be smelling exotic.
Riced cauliflower creates a nutrient rich addition to this dish to soak up the
curry sauce. From The American Heart Association. (February is American Heart
Month.)
Ingredients
Cauliflower “Rice”
Cooking spray
1 head cauliflower
1/4 tsp. salt
1/4 tsp. Black pepper
1/4 cup chopped, fresh parsley
OR
2 tsp. dried parsley
Optional
torn fresh basil, sliced jalapeno, lime wedges
Panang Chicken Curry
2 Tbsp. no-calorie sweetener, granulated, 3
packets
2 tsp. curry powder
1 tsp. cumin
1 tsp. coriander
1-3 tsp. crushed red pepper flakes (based on
desired spiciness)
1 medium white or yellow onion, diced
3 clove garlic (minced)
1 lb. boneless, skinless chicken breasts (all
visible fat discarded, cut into 1-inch cubes)
1 medium sweet potato (peeled, cut into 1-inch
cubes)
OR
1 1/2 cups butternut squash (peeled, cut into
1-inch cubes)
1 1/2 cups broccoli florets
14.5 oz. canned, diced, no-salt-added tomatoes
(undrained)
6 oz. canned, no-salt-added tomato paste
1 cup water
3/4 cup canned, unsweetened, light coconut milk
1/4 cup fresh basil leaves (thinly sliced)
OR
1 Tbsp. dried basil
Directions
Cauliflower “Rice”
Cut the cauliflower in to florets. In batches,
add cauliflower to food processor (or blender) and gently pulse until
cauliflower becomes the texture of rice. Be careful not to over-pulse.
Coat large skillet with cooking spray and add
cauliflower, salt and pepper. Sautee over medium heat for 5 minutes until
cauliflower is tender, stirring occasionally.
Top with chopped parsley.
Panang Chicken Curry
In small bowl, combine no-calorie sweetener,
curry powder, cumin, coriander and red pepper flakes. Stir gently and set
aside.
Add to slow cooker: onion, garlic, chicken,
sweet potato, broccoli, diced tomatoes, tomato paste, water, and coconut milk.
Sprinkle spice mixture and basil over the
mixture in the slow cooker.
Cover and cook on low heat for 8 hours or high
heat for 4 hours. Gently mix and serve over Cauliflower Rice.
Top with torn fresh basil leaves, sliced
jalapeno or lime wedges, if desired.
Nutrition Facts
Calories
330
Total
Fat 6.3 g
Saturated Fat 2.2 g
Sodium
419 mg
Total Carbohydrate 39 g
Dietary Fiber 10 g
Protein 32 g
