So I love to cook. And I also never get to cook. I do have a recipe that’s tried and true. And your kids will eat it. Because mine do- well, except Zook but he doesn’t really count. He’s been into the cheese and carbs diet for the last four years… But this meal, your kids will probably eat. And you can feed it to guests and they will think you have your shit together. Which is what really matters, right?
A dear Mama friend shared with me a similar recipe a few months ago and I have been playing with the ingredients. I liked it but felt like it was missing something so I changed up the spices a little until I perfected it. This shit is gold, people. Gold. And the best part is, if you don’t have 45 minutes to prep and cook this, you can toss it in the crock pot and let it go- it comes out the same both ways. It’s a complete meal, protein, starch (optional) and veggies. Don’t tell the kids- or the hubs. Genius, right?!
Coconut Curry Chicken with Brown Rice, Roasted Califlower and Sweet Potatoes
Pour the coconut milk/spice mix over the chicken and onion and bake. Next, move on to the veggie prep. Cut up one head of cauliflower and one sweet potatoe (use two sweet potatoes if you’re having an extra person or two to stretch the meal a little farther. Mama tip: line the baking sheet with foil or parchment paper; your veggies won’t stick and you won’t have to wash the pan. Opt for foil over parchment if you are backing at higher than 400 degrees because it will ignite. Really. Like flames. Trust me on that one. Toss the tray of veggies in the oven with the chicken.
Now prep the rice. I use a tablespoon of butter and veggie broth instead of water- brown rice like you’ve never had before. Don’t use chicken broth- make sure it’s veggie. Bonus for organic. So the rice is on the stove. Here’s where you pour your second glass of wine and check your facebook while everyone thinks you’re slaving away on dinner. So if you’re in a rush and don’t have the prep time, toss all this shit (minus the rice) in the crock pot on low for eight hours and don’t cut up the chicken, it will shred easily when served. Pro: Your house will smell amazing when you get home. Con: You won’t have time to down two glasses of wine before you sit down to dinner.
Here’s the deets:
Coconut Chicken Curry
2 teaspoons Curry Powder
1 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Salt
1/4 teaspoon Black Pepper
Pinch Cayenne (or more but I’m wimpy)
1 Can Coconut Milk
1 Onion, diced
1 1/2 lbs. Chicken Breast, cubed and skinned- preferably local, free-range (please people, do not buy that factory chicken)
Mix together spices and wisk in coconut milk. Pour mixture over diced onion and chicken. Bake in preheated oven at 400 degrees for 40 minutes.
So first, you put a spoonful (or 2…) of rice down (feel free to nix the rice if you’re going for starch-free and opt for more veggies), then a scoop of the roasted cauliflower and sweet potato and finally, top with a few pieces of chicken and some (or a lot) of the curry sauce. Heaven in your mouth. Every. Time.