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Tag Archives: coconut milk

Brazillian Crockpot Curry Chicken

You know you have had a successful morning when by 8:30am you have already gone to crossfit, taken a shower, and put dinner in the crockpot. I am definitely a morning person. Just ask my boyfriend as I yell at him at 11:30pm to shut off the damn light and stop reading, I need to be up at 6am to workout! He says I become cranky Kari at around 11pm. Its true. And then I become hyper happy Kari at 6am. No alarm clock needed. Gotta love him for putting up with that!

Okay, on to the chicken dish! Now you can see how quick and easy this is if I am done preparing it by 8:30. I will post an after picture when we eat it tonight.

Ingredients:

  • 3 chicken breasts
  • 1 small yellow onion thinkly sliced
  • 2 bell peppers in small cubes (red and yellow)
  • 3/4 cup coconut milk
  • 2 tablespoons of tomato paste
  • 1 tablespoon of ground ginger
  • 3 cloves of minced garlic
  • 4-5 tablespoons of curry powder (I ran out so only did 3, we will see how that turns out)
  • salt and pepper to taste
  • red pepper flakes (just a sprinkle)
  • 1 cup of chicken broth

Take your handy dandy crockpot and add the coconut milk, tomato paste, curry, ginger, and garlic. Mix around and then add the chopped bell peppers and onions. Sprinkle with salt and pepper and red pepper flakes. Mix around so everything is coated in the mixture. Add the chicken breasts and mix around. Pour in the chicken broth and make sure the chicken is covered with the sauce. Turn on low for 6-8 hours or high for 4-5 hours. Go to work, come home, and eat!

We are eating ours with coconut cauliflower rice and will top it with some cilantro and avocado slices. Mmmm Mmm, cant wait for tonight!

Props again to paleOMG for her delish recipes!

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Posted by on July 17, 2012 in Chicken, Dinner

 

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Paleo Orange Chicken with Coconut Cauliflower rice

This was easy, spicy, and really good!

If you like a sweet and spicy combination this this is right up your alley. If your not so much into spice, just cut the teaspoon of the red pepper to 1/2 teaspoon and you’ll still get a little kick. I made the cauliflower rice extra creamy and when you mix the sauce in with it, it’s dreamy.

Ingredients:

  • 2 chicken breasts cut into pieces
  • 3 oranges
  • Zest of one of the oranges
  • 2 tbls raw honey
  • 1 tbls coconut oil
  • 1 tsp red pepper flakes
  • Salt and pepper to season the chicken
  • fresh chopped cilantro for garnish
  • Cauliflower
  • Coconut milk

Squeeze the juice from all the oranges into a saucepan along with the honey, coconut oil, and red pepper flakes. Grate the orange zest into the sauce and bring to boil. Turn heat down and simmer while you cook your chicken. (There is enough sauce for 3 breasts if you want to add more chicken)

I just cooked my chicken pieces in a tablespoon of coconut oil, salt & pepper. If you have a grill I would suggest grilling your chicken to get a nice browned. After they are cooked through then put the chicken into the sauce and let simmer for about 5-10 minutes. The longer the better I think to absorb the sauce as much as possible.

While the chicken is simmering away, put your cauliflower in the food processor and chop until very fine. Put the cauliflower in a small saucepan with about 1/2 cup or 1/3 cup of coconut milk (the thicker part in top of a refrigerated coconut milk can). Cook that just until hot and some of the coconut milk has been absorbed. I added a few spoonfuls of shredded coconut but that’s optional.

Serve yourself aserving of cauli rice with the chicken on top, garnish with cilantro and enjoy!

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Posted by on July 7, 2012 in Chicken, Dinner

 

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Mushroom coconut ginger chicken

This dinner is scrumptious. I am actually going to write the recipe a tad different then how I made it because I wasn’t too fond of the chicken thighs. I’d rather cut up pieces of chicken breast and use those in the recipe. So with that…..

Ingredients:

  • 2 chicken breasts cut into pieces
  • 1 can coconut milk
  • 3 tbls grated fresh ginger
  • 1 pack of shiitake mushrooms
  • 1 pack of crimini mushrooms
  • 2 cloves of garlic minced
  • 1/2 onion chopped
  • Salt, pepper, onion powder, garlic powder to season chicken pieces

In a large skillet add garlic and onions to some olive oil. Cook until tender then add coconut milk and mushrooms. Boil until reduced a bit. Add fresh grated ginger and s/p to taste. Put a lid on the skillet and simmer while you cook the chicken.

In a second pan, cook seasoned chicken pieces in a bit of olive oil. When these are done add to coconut sauce and let simmer together for another 10 minutes.

I didn’t make cauliflower rice but this would be a great dish to add to it because the sauce is so good you want something to absorb it!

Serve with your favorite steamed vegetables. Yum!

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Posted by on June 30, 2012 in Chicken, Dinner

 

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Paleo Chicken Tikka Masala with Coconut Cauliflower Rice

Well first off, I can’t believe I am sharing this recipe. This has been the go to recipe for impressing guests. As long as they like their food a bit spicy. I always play with the spices and add more of this, a pinch of that, but if you follow this recipe you will get amazing results.

There are two ways to make this. Paleo and Sooo close to paleo. The difference is really only when marinating the chicken. If you chose to marinate the chicken then you will use some yogurt. If you just saute the chicken, then you will avoid the dairy. But its so little, so it’s definitely up to you!

Spices, spices, oh how we love spices!

Marinated Chicken:

  • 1 cup plain yogurt
  • 1 tbls lemon juice
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 clove garlic, minced
  • 2 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tbls fresh minced ginger
  • 3 or so chicken breasts, cut into small pieces to slide on a skewer

Combine all ingredients in a bowl, refrigerate 1-2 hours. Longer the better. Put on skewers and bbq or just bake in the oven for 10-15 minutes, until chicken is done. Set aside.

Sauce:

  • 1 tbls organic butter or ghee, or olive oil, or coconut oil
  • 1 glove minced garlic
  • 1 white or yellow onion chopped
  • 1-2 minced jalapeno (depending on how hot you like it. I usually do 2, but I like it hot!)
  • 2 tsp cumin
  • 2 tsp paprika
  • 2-3 tsp garam masala
  • 1/2 tsp sea salt
  • 8 oz can of organic tomato sauce
  • 3/4 -1 cup of coconut milk (do not get light)
  • 1/2 cup cilantro to garnish

Melt butter and saute garlic, onion, and jalapeno in butter until onion is translucent. Season with cumin, paprika, garam masala. Stir in tomato sauce until all spices are combined. Slowly add the coconut milk until sauce thickens. You may or may not use all the milk, depending on how thick the milk is you use. Taste and see how you like at this point, you may want to add more spice or a dash of salt. Add cooked chicken and simmer all together for about 10 minutes. Serve over Cauliflower rice and top with cilantro.

Coconut Cauliflower rice (Thanks to Crossfit Sausalito’s Sean and Collin for this recipe)

  • 1 can coconut milk
  • 1 head of cauliflower
  • sea salt/ pepper to taste

Put cauliflower in food processor until consistency of rice. Combine cauliflower and coconut milk in a pot. Turn on medium and stir occasionally. It is done when the coconut milk has almost completely boiled off. Serve under chicken!

This picture is with the NON marinated Chicken. Also when you marinate the chicken first, it does add another layer of spice!

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Posted by on June 29, 2012 in Chicken, Dinner

 

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Paleo pancakes

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This is by far the easiest recipe I have come across that is really good, doesn’t stick to the pan, and fills you up quick! This is for one serving.

  • 2 tbls Cocout flour
  • Coconut oil
  • 2 eggs
  • Vanilla extract

Take the 2 eggs and beat them with the coconut flour until nice and creamy. In a pan heat about a tsp of coconut oil, enough to coat the pan. Drop the mixture into the pan anto you’ll see the sides start to turn a golden brown. Flip over for another minute and serve! I serve with some fresh fruit on top, either blueberries, raspberries, or banana slices. (You can also add a dash of cinnamon and a tablespoon or two of coconut milk if they are too thick)

For a real treat, blend some coconut milk (full coconut, not light) in a food processor with the berries until creamy. Pour over pancakes like a syrup. Delish!!!

Also to give you a few comparisons, these pancakes stats compared to regular pancakes (this is for one pancake)

Calories: Paleo- 120 Flour- 300
Carbs: Paleo- 16 Flour -72
Protein: Paleo- 8 Flour- 6
Fiber: Paleo- 10 Flour- 3

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Posted by on June 27, 2012 in Breakfast

 

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