Panang Curry

Panang Curry with Chicken & Cauliflower Rice

This rich curry dish that marries chicken and loads of vegetables with coconut milk, makes a trip to Thailand as close as your slow cooker – 20 minutes of prep, and 4 hours later your entire home will be smelling exotic. Riced cauliflower creates a nutrient-rich addition to this dish to soak up the curry sauce. From The American Heart Association. (February is American Heart Month.)

Ingredients
Cauliflower “Rice”
Cooking spray
1 head cauliflower
1/4 tsp. salt
1/4 tsp. Black pepper
1/4 cup chopped, fresh parsley
OR
2 tsp. dried parsley
Optional
torn fresh basil, sliced jalapeno, lime wedges

Panang Chicken Curry
2 Tbsp. no-calorie sweetener, granulated, 3 packets
2 tsp. curry powder
1 tsp. cumin
1 tsp. coriander
1-3 tsp. crushed red pepper flakes (based on the desired spiciness)
1 medium white or yellow onion, diced
3 clove garlic (minced)
1 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
1 medium sweet potato (peeled, cut into 1-inch cubes)
OR
1 1/2 cups butternut squash (peeled, cut into 1-inch cubes)
1 1/2 cups broccoli florets
14.5 oz. canned, diced, no-salt-added tomatoes (undrained)
6 oz. canned, no-salt-added tomato paste
1 cup water
3/4 cup canned, unsweetened, light coconut milk
1/4 cup fresh basil leaves (thinly sliced)
OR
1 Tbsp. dried basil

Directions
Cauliflower “Rice”
Cut the cauliflower into florets. After, in batches, add cauliflower to the food processor (or blender) and gently pulse until cauliflower becomes the texture of rice. Be careful not to over-pulse.
Coat large skillet with cooking spray and add cauliflower, salt, and pepper. Sautee over medium heat for 5 minutes until cauliflower is tender, stirring occasionally.
Top with chopped parsley.

Panang Chicken Curry
Next, in a small bowl, combine no-calorie sweetener, curry powder, cumin, coriander, and red pepper flakes. Stir gently and set aside.
Add to the slow cooker: onion, garlic, chicken, sweet potato, broccoli, diced tomatoes, tomato paste, water, and coconut milk.
Sprinkle spice mixture and basil over the mixture in the slow cooker.
Cover and cook on low heat for 8 hours or high heat for 4 hours. Gently mix and serve over Cauliflower Rice.
Top with torn fresh basil leaves, sliced jalapeno or lime wedges, if desired.

Nutrition Facts
Calories           330
Total Fat          6.3 g
Saturated Fat  2.2 g
Sodium            419 mg
Total Carbohydrate     39 g
Dietary Fiber   10 g
Protein 32 g