Funny but I've been finding a lot of recipes lately that use canned coconut milk. It add a depth of flavor similar to heavy whipping cream but coconut is considered a neutral in food combining, so it keeps this recipe on plan. Enjoy!
Indian Chicken
Adapted from The Southbeach Diet: Quick And Easy Cookbook
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon EVOO or coconut oil
1 small onion, diced
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground ginger
3 cups of cauliflower, cut into florets
1 (13.5 ounces) can coconut milk
½ cup vegetable broth
Salt and pepper
Season chicken well with salt and pepper. Heat oil in a large skillet over medium-high heat; add chicken and cook until lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a plate.
Reduce heat to medium-low. Add onion, garlic, curry powder and ginger to the same skillet. Cook until fragrant, about 2 minutes. Add cauliflower, coconut milk, and broth; cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Add chicken back to the pan and cook until sauce is thickened and reduced, about 5 minutes. Serve hot.
