The protein in this comforting curry satisfies the appetite and the spicy sauce will make your tastebuds dance. Cauliflower is one of the best all-natural detoxifiers.
PREPARATION TIME: 15 MINUTES, PLUS MARINATING TIME COOKING TIME: 30 MINUTES ♥
- 4 x 150 g skinless chicken breast fillets
- 2 teaspoons virgin coconut oil
- 4 spring onions, white part only finely chopped
- 1 head cauliflower, finely chopped
- 2 1/2 tablespoons coconut cream (optional)
- pinch of sea salt
- lemon juice, to taste steamed brown rice, to serve (optional)
- coriander leaves, to garnish
- 4 cm piece of ginger, peeled, roughly chopped
- 4 cm piece of turmeric, peeled, roughly chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 preserved lemon rinds, finely chopped, or finely grated zest of 1 lemon
- 1 1/2 cups coconut cream pinch of sea salt
- To make the sauce, put all the ingredients in a blender and purée until smooth.
- Place the chicken breasts in a glass or ceramic dish and pour half the sauce evenly over the top. Leave to marinate for at least 15 minutes.
- Preheat the oven to 180°C.
- Tear off four large squares of foil and line with similar-sized squares of baking paper. Place one marinated chicken breast on each square, then fold over all sides of the foil to seal it in a parcel. Place the parcels on a baking tray and bake for 25–30 minutes or until the chicken is cooked through. Remove from the oven and set aside.
- Meanwhile, heat the coconut oil in a large frying pan over medium heat. Add the spring onion and cauliflower and cook for 2–3 minutes, then stir in the remaining sauce. Simmer for 15 minutes or until the cauliflower is cooked but still firm, adding the coconut cream or a splash of water if the sauce is too thick. Season to taste with salt and lemon juice.
- Spoon the cauliflower and rice (if using) onto four plates and add a chicken breast to each. Garnish with coriander and serve.