So it's been awhile....that's for sure! :)
A lot has happened in the last year, we moved to a new country (er, back to an ol country...), bought a house, new jobs and all that jazz that comes along with new adventures!
So one new thing is that I've come to realize just how evil sugar and carbs are, so I'm making every effort to live a low carb/no sugar lifestyle. If you scroll back into my old posts you will quickly learn that I cooked a lot with carbs and I LOVE to bake......so yeah, it's not been easy! But I'm up for the challenge and we've been doing it for over a month now and I've seen results. I'm sleeping better, more energetic during the day, feel good and I've lost some weight.
I can't make any promises as to how good I will be posting on the blog, but I'll post when I have time and a good recipe to share! Let's get this show on the road!
Today's recipe....... Chicken Tikka Masala and Cauliflower Rice
I was initially sceptical about the cauliflower rice because cauliflower can sometimes have a pretty distinctive flavour but as a rice it actually makes a fantastic substitute!
You will need....
Chicken Tikka Masala
1 yellow onion peeled and chopped
1 tbsp butter
2 chicken breasts cut into 1/2" cubes
salt & pepper
2 tsp coriander
2 tsp cumin
1 1/2 tsp paprika
1/2 tsp cardamon
1/2 tsp cayenne pepper
1/4 tsp nutmeg
1 tbsp fresh ginger, minced
1/4 cup tomato paste
1 cup cream
1 tsp salt
1/2 tsp fresh ground pepper
1/2 cup fresh cilantro chopped
1 head of cauliflower, cut into chunks
1/2 yellow onion, chopped
garlic clove or 1/2 tsp garlic powder (optional)
salt & pepper to taste
Method to the madness...
1] Heat a large skillet over medium heat and add the butter.
2] When the butter stops foaming add the onions.
3] When the onions start to brown on the edges add the chicken, and salt & pepper. Brown chicken pieces, cook on medium-low heat until heated through.
4] Add the spices and stir constantly, cook for about 2 mins to let the spices toast. (At this point start the cauliflower rice part)
5] Add the fresh ginger, tomato paste, and cream, stirring to mix thoroughly. Increase the heat to medium and let it simmer, stirring occasionally until it reaches the desired thickness.
6] Add more salt pepper to taste. Stir in fresh cilantro or top the curry once you've put it on the plate.
1] Heat some oil in a pan at medium heat, add the onions and cook until translucent.
2] While the onions are cooking put the cauliflower into a food processor and pulse until in 'rice sized pieces'. You could also try using a cheese grater if you don't have a processor.
3] Once onions are translucent add the cauliflower, salt & pepper and garlic. Stir occasionally until heated through, about 5 mins (10 mins if you want it browned).
4] Fluff with a fork and serve with the curry!
Here are some pictures I took along the way!