Lowcarbezine!

Curried Chicken with Coconut Milk

As I write this, my house smells incredible! Why? Earlier today, I plugged in my slow cooker. What’s in it? This! Easy, and so good.

Curried Chicken with Coconut Milk

3 pounds skinless chicken thighs
1/2 cup chopped onion
2 cloves garlic, crushed
1 1/2 tablespoons curry powder
1 cup coconut milk (regular or lite, as you prefer – but regular tastes better, and coconut oil is good for you.)
1 teaspoon chicken bouillon concentrate (granules, paste, whatever you’ve got.)

Plunk your chicken in your slow cooker. Strew the onion and garlic over it. Mix together the curry powder, coconut milk, and bouillon concentrate, and pour it over everything. Cover the pot, set to low, and cook for 6 hours.

When time's done, fish out the chicken and put it on a platter. Thicken up the sauce to a gravy consistency with your guar or xanthan shaker. You'll want to serve this with cauli-rice (see below) to soak up the extra curry sauce -- it's too good to miss!

5 Servings, each with: 310 Calories; 18g Fat; 32g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g usable carb.

(Recipe reprinted from 200 Low-Carb Slow Cooker Recipes by Dana Carpender, by permission of Fair Winds Press.)

For you newbies, here’s how to make “cauli-rice”:

Cauli-Rice

Take a half a head of cauliflower, and trim off the leaves and the very bottom of the stem. Now run the rest, still raw, through the shredding blade of your food processor. Take the shredded cauliflower and put it in a microwaveable casserole with a lid. Add a couple of tablespoons of water, cover, and nuke it on high for 6-7 minutes. Uncover immediately, or your cauliflower will mush, and lose its rice-like texture!

3 servings, each with: 24 Calories; trace Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3 grams usable carbohydrate.

I use this in a vast array of dishes. Really, really good and useful stuff. And of course, feel free to do a whole head at a time if you like!

Posted by HoldTheToast at January 7, 2006 08:38 PM