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.)
1 head cauliflower
1/4 tsp. salt
1/4 tsp. Black pepper
1/4 cup chopped, fresh parsley
2 tsp. dried parsley
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)
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)
1 Tbsp. dried basil
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.
Total Fat 6.3 g
Saturated Fat 2.2 g
Sodium 419 mg
Total Carbohydrate 39 g
Dietary Fiber 10 g
Protein 32 g