Dinner Combo - Coconut Curry Chicken w Roasted Asparagus & Cauliflower
Prep time
Cook time
Total time
Serves: 4 servings
Coconut Curry Chicken
You can easily double up this recipe to make enough for 2 dinners. Below I reference the generic curry powder you can readily buy, but there are many other curry blends available through the Frontier Co-op spice brands, such as Tandoori Masala, Garam Masala, Vindaloo Curry. They each have slightly different spices blended together, as "curry" is not simply "curry", and the Indian cuisine offers a plethora of spice infusions that will never make a curry dish "same old" ever again!
  • 2 TBSP ghee or coconut oil
  • 2 lbs chicken breast or thighs, cubed
  • 1 medium-sized onion, chopped
  • 1 cups frozen peas
  • 2 cans full fat coconut milk
  • salt and pepper to taste
  • 2-4 TBSP curry powder spice blend
Roasted Asparagus and Cauliflower
Low-Carb means you focus on sides that are very low in starches and do not raise your blood sugar levels too rapidly. The easiest way to do this is by adding 2-4 different vegetables per protein per dinner. Rice would be a typical side dish for a curry, but to make it low-carb you need to omit it and replace it with vegetables, such as the ones used here.Try and go for organic, or wash them thoroughly in vinegar water. These make for very easy left-overs that can be enjoyed cold, or cut into a salad, the next day.
  • 2 bunches of green asparagus
  • 1 head cauliflower
  • avocado oil
  • sea salt
  • Try Adobo spice blend from Frontier Co-op. Adds a nice punch of flavors to roasted vegetables
Coconut Curry Chicken
  1. Heat the ghee or coconut oil in a large skillet until just melted.
  2. Add the chopped onion and fry it for 3-5 minutes.
  3. Add the cubed chicken pieces and brown them for 5-10 minuted under moderate heat.
  4. Add the spices first, stir well, allow to cook for 2-3 minutes to infuse flavors, then add the coconut milk. Allow to simmer for about 20 minutes or until the chicken is no longer pink.
  5. Add the frozen peas at the end, allow to simmer for 5 min.
  6. Do a taste check and adjust seasoning if necessary.
Roasted Asparagus and Cauliflower
  1. Preheat oven to 400 dF and line 2 baking sheets with unbleached parchment paper.
  2. Snap the edges off the asparagus. They will naturally break where they need to.
  3. Break up the cauliflower into their little bunches, and then slice them so you have approximately equally thick slices.
  4. In a bowl, coat the vegetables in the oil and spices, and spread them out evenly on the 2 baking sheets.
  5. Roast for 15-20 minutes.
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/dinner-combo-coconut-curry-chicken-w-roasted-asparagus-cauliflower/