Whole30: Easy Chicken Curry over Cauliflower “Rice”
Tomorrow, E and I are beginning the Whole30. For the next 30 days, we’re going to eat a strict Paleo diet consisting solely of unprocessed meats, vegetables, fruits and healthy fats. The converse of this is that we won’t be consuming grains, dairy, legumes (including peanuts), soy, alcohol, sugar or sugar substitutes. I’ve been practicing for weeks, sort of dipping my toes into the world of the Paleo diet, trying out recipes and foregoing most of the forbidden foods for days at a time to see how it feels – but I still feel just a tad nervous. It’s a big commitment in that you absolutely. must. not. cheat. at any point, and I know there will be temptations and obstacles.
We had a last hurrah today with Father’s Day as an excuse, which included Eggs Benedict for breakfast, a picnic of southern-style fried chicken, deviled eggs, pasta salad and strawberry shortcake, and then Dairy Queen Blizzards later in the evening, as opposed to dinner. I’m actually looking forward to a sugar-free day tomorrow, knowing I’ll feel good at the end of it. But I also know I have a lot of work ahead of me, which begins tomorrow.
In order for E to make it through without a cereal-related breakdown, I’m going to have to cook both our breakfasts every morning, which is something I usually don’t do during the week. I’m going to have to have an eye on lunch as well. I know I’ll probably eat a salad for lunch most days, but E’s not into the salad-as-meal gig, and since I talked him into doing this with me, I have to make sure he’s not stumped without his usual chips and salsa.
There are events to get through, too. We have L’s first birthday coming up later this month, and there will be pizza, cupcakes and ice cream we can’t eat. I have a Whole30-approved crustless, cheeseless pizza recipe lined up, but that doesn’t mean it won’t be a challenge to forego the real deal, not to mention the desserts. And then, I’ll be gone for a week in early July, and I’ll have to leave enough food on hand to ensure E doesn’t fall down on the job out of sheer desperation. I’m thinking I’ll freeze as many leftovers as possible for the next couple of weeks in preparation for that.
It’s a lot to plan for and a lot to execute, but I know that if we put it off, the same kinds of challenges will just present themselves in different clothing the next month and again the month after that. Waiting won’t make it any simpler. And I’m excited to see what kind of results we get, in energy levels, weight loss, and overall well-being. The possibilities are big with Whole30, especially for someone who’s insulin-resistant like me. I won’t get into all of that here, but if you’re intrigued by the idea of a 30-day nutritional “reset,” or would like to know more about what’s behind the Paleo lifestyle, check out It Starts with Food by Dallas and Melissa Hartwig. It’s a fairly quick read, and the science that forms the basis of the Whole30 is explained in clear, easy-to-understand terms.
I’m going to do my best to chronicle a good portion of our experience here, along with some recipes. You’re not supposed to step on the scale or take any body measurements during the Whole30, so I’ll be focusing on how we’re feeling and what we’re eating. So far, I’ve found that a fair number of the things I already like to cook are Whole30-approved, or require only a small tweak or two to make them so. For instance, we love curry around here, and my basic quick curry recipe fits in perfectly with the Whole30. The only real issue is the rice I usually serve with it. So last week, I made cauliflower “rice” instead. I thought it was surprisingly tasty and rice-like, and E said it was edible which, while not exactly a rave review, was good enough to cause me to put it on my make-it-again list for the next month.
So here you go: chicken curry, Paleo style. And if you prefer to stick with real rice, the curry is just as good with that, too.
Easy Chicken Curry over Cauliflower “Rice”
1 large head cauliflower
4 tablespoons coconut oil
1 medium sweet yellow onion, chopped
2 cloves garlic, minced
1 red, orange or yellow bell pepper, chopped
1 medium carrot, shredded
1 Granny Smith apple, peeled and cut into small chunks
2 tablespoons curry powder
1 cup organic chicken stock or broth
1 pound chicken breast or thigh meat, cut into bite-size pieces
1 can (14 ounces) organic diced tomatoes
1/2 cup golden raisins
1 cup coconut milk
1/2 cup unsweetened shredded coconut
Wash the cauliflower and trim the florets off the stem. Place about 1/3 of the florets into the bowl of a food processor. Process in 1-second pulses, about 10 times, until the florets are in pieces roughly the size of grains of rice. Do the same with the other 2/3 of the cauliflower. Set aside.
In a large pot or dutch oven, melt two tablespoons of the coconut oil over medium-high heat.
Add the onion and garlic, and sauté until tender and translucent.
Add the bell pepper, carrot and apple, and cook, stirring occasionally, until they begin to soften.
Stir in the curry powder, then the chicken stock. Cook a few minutes until the stock has reduced and started to thicken.
Add the chicken. Continue to cook, stirring occasionally, until it begins to brown.
Add the diced tomatoes and their juice.
Stir in the raisins, then cover and reduce the heat to a simmer. Let cook 10 minutes or so, until the chicken is cooked through and the raisins are plump and soft.
Add the coconut milk and coconut, and reduce the heat to low while you make the “rice.”
In a large, deep skillet over medium heat, melt the other two tablespoons of coconut oil.
Add the cauliflower and sauté, stirring continually, for 2-3 minutes. Do not overcook, or it will get mushy.
Serve the curry over the “rice.”
Enjoy!
