Paleo Chicken Curry w/ Cauliflower Rice – nutrition facts and recipe included!

Fresh off a vacation to Panama, I have a little food shame.  With that in mind, I needed to cook something to get me back on track.  Consider the nuclear-fallout-level amount of coconut milk I have in the house, curries usually find there way into my routine cooking.  So, here’s the finished product:

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Below, you’ll find nutrition totals for the entire recipe.  I am treating this as 6 meals, which yield the following per meal macronutrient totals:

  • Calories: 516 kcals
  • Protein: 36g
  • Fat:  28g
  • Carbs: 22g (subtracted out fiber)

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Caloric totals from My Fitness Pal

Ingredients:

  • Homemade Chicken Breast – Poached, 27.5 oz (2 boneless breasts, 2 skin on/bone in breasts)
  • Raw – Red Bell Pepper, 265 grams (1 large)
  • Raw White Onion, 262 g (1/2 large)
  • Kale – Raw, 194 g (this is whatever was left in my bag)
  • Oil – Olive, 2.5 tablespoon
  • Harris Teeter Traders – Lite Coconut Milk, 400 ml (1 can)
  • H.T. Traders Coconut Milk – Coconut Milk, 2 cup (1 can)
  • Furmano’s – Petite Diced Tomatos, 3 1/2 cup (1 large can)
  • Madhava – Agave Nectar Amber, 2 tsbp
  • Oil – Sesame, 1 tablespoon
  • Oil – Vegetable, canola, 1 tbsp
  • Cauliflower – Raw, 773 g (2 heads)
  • Chicken stock – 2 cups

Spices:

  • Curry paste – 2 tbsp
  • Fish sauce – 1 tbsp
  • Pepperoncino – extra hot – 1 tbsp
  • Chili Garlic Sauce – 1 tbsp
  • Curry powder – 2 tsp
  • Tumeric – 1 tsp
  • Garlic powder – 1 tbsp
  • Salt/Pepper – to taste

Recipe:

  • Poach all chicken, clean (bone in) and dice, save stock (or buy chicken stock)
  • Saute kale in olive oil
  • Add other oils to large pot over medium high heat (think sometihng you’d boil pasta in, dutch over etc)
  • Add diced onion and pepper to oil and saute
  • Once translucent, add all spices, chicken and kale – MIX EVERYTHING WELL
  • Add all coconut milk, chicken stock and tomatoes – MIX WELL AGAIN
  • Bring to a boil over high heat and then simmer over low heat
  • For Cauliflower rice – clean and process raw califlower using the larger cheese setting on a food processor.  “Dry Fry” the processed cauliflower over high heat in a large skillet, moving fairly constantly, until toasted and a browned).  I use a non stick skillet, not sure about the results or need for oil in a non stick pan.

Questions?  Feel free to reach out.

Now I’ve get 5 servings left for the next couple of days and I can feel good about what I am putting in my mouth.  Versus the lard fried awesomeness I ingested in Panama and subsequently cried a little.

 

 

 

 

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