Saturday, August 23, 2008

Recipe: Low-carb chicken curry with cauliflower "rice"


I made a very nice low-carb chicken curry tonight! I'm not a huge fan of curry, but I do enjoy it from time to time. I made a double batch and froze the leftovers. The serving sizes are quite tiny, so I increased them a bit. What's a hungry boy to do? I got six servings instead of eight out of the double batch.

I strongly recommend making the cauliflower rice. This was the first time I'd attempted it and it turned out really nice! Quite tasty! I used a packet of chicken bouillon instead of an "organic" bouillon cube. I'll definitely be making it again to go with other dishes.

You'll see in the recipe that you can use either yogurt or pureed cottage cheese. I used pureed 2% cottage cheese. I also omitted the optional cayenne pepper. It was spicy as it was, but if you like spicier, the cayenne pepper would have definitely increased the heat!

The texture of the curry part of the dish was OK, but I found that the large amount of spice caused it to be a bit gritty. The texture of the cauliflower helped to tone down the grittiness, that's why it's best to have it with the cauliflower.

I quite liked it and will make it again, but this batch will probably last me several months since it's not something that I eat very often.

And yes, it does definitely smell up the house!

Click here for the recipe, which can be found at the amazing Healthy Indulgences blog that's chock full of gluten-free, sugar-free, low-carb, all-natural recipes.

Click on the photo for a larger version. (I'm not an expert at food presentation, so please forgive the amateurishness. It's garnished with (a bit too much) cilantro (also called "coriander").

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