I love real food recipes that are faster than the conventional alternative. This chicken curry comes together in a matter of minutes (especially if you use leftover chicken), and still tastes complex and hearty, like curry should.
Serve alongside carrots roasted with cinnamon and cumin for an added flavor bonus.
Curry Chicken with Fruit Compote
By guest contributor Stephani Jenkins
1 large head cauliflower, chopped
1 pound boneless skinless chicken thighs or breasts (find pastured chicken here)
1 cup stock (see recipe for easy chicken stock here)
1/2 cup dried apricots, chopped (or 3 large fresh)
1/4 cup raisins or chopped dates
2 shallots or 1/4 onion, minced
2-1/2 tablespoons butter, ghee or coconut oil, divided
1 tablespoon curry powder (find organic non-irradiated herbs and spices here)
Salt and pepper, to taste (find natural sea salt and pepper here)
Chopped nuts, as garnish (optional)
Leftover baked or grilled chicken works perfectly for this dish, and makes it even faster to whip up. If you don’t have any on hand, simply season chicken with salt and pepper and pan-fry until no longer pink on the inside.
Melt 1 tablespoon coconut oil in a large frying pan over medium-high heat then add shallots and apple. Sauté 30-60 seconds then add stock, raisins, apricots, curry powder, and 1/4 teaspoon salt. Stir until combined. Simmer 1-2 minutes. Add 1 tablespoon butter or ghee and cooked chicken. Simmer uncovered for a few more minutes, until sauce cooks down and thickens slightly.
Meanwhile, pulse half of the chopped cauliflower in the food processor 10-15 times (1 full second each), until cauliflower looks like rice. Repeat with other half. Do not over-process or it may turn to mush.
Melt 1/2 tablespoon coconut oil in a large frying pan over medium-high heat then add cauliflower. Stir frequently for 3-5 minutes, until rice is tender. Add salt and pepper to taste.
Mound piles of rice on your plates and top with chicken, fruit, nuts, and a generous drizzle of sauce.
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