Mockurry Chicken and Cauliflower
by James Belardo
Turmeric is one of the healthiest of spices, it has anti-inflammatory properties and a capacity in boosting antioxidants in the body. It may also improve brain function, lower risk of heart disease, help prevent some types of cancer and may also be helpful with preventing Alzheimer’s, arthritis and depression! With all these benefits, why isn’t everyone using it? Curry is one of the most popular ways turmeric is used but not everyone appreciates curry. I’ve developed this recipe to enable those people who cannot eat curry to try to reap the benefits.
2 medium sized chicken breasts (skin removed) cut into medium sized cubes (1-inch)
1 medium head cauliflower, broken up into pieces (about 1 – 2 inches)
1 medium onion or 1/2 large, diced
2 cloves of garlic, diced
1 red pepper cut
2 stalks celery
2 peeled plum tomatoes, diced
1 or 2 jalapeño peppers
1/2 – 3/4 cup white wine
2 cups Chicken stock (try our homemade version)
1/2 lime (juice)
1/2 – 1 cup fresh cilantro, chopped
2 bay leaves
salt and white pepper
2 tbsp butter
Brown Rice (or Basmati)
Salt and white pepper
*rice noodles would also be a good substitute for rice
potatoes instead of cauliflower
beef instead of chicken
fresh basil instead of cilantro
1. Prepare turmeric rice using the ingredients listed above
2. Marinate the chicken cubes in 1/3 cup white wine and 1/8 cup olive oil for about an hour. (Do not throw away the marinade, set aside.)
3. Drain marinated chicken and dredge in flour, a small amount of turmeric, salt and pepper (coat completely).
4. Heat about 2-3 tablespoons olive oil in a medium sized sauce pan. Cook onions and garlic until the onions begin to become translucent and the garlic begins to brown.
5. Add a tbsp of butter and add the chicken, cook until all sides are browned.
6. Add the diced red and jalapeño peppers and let cook until the peppers begin to soften.
7. Add the carrots and celery and let cook until they begin to soften.
8. Add the saved marinade and 1 cup chicken broth, bring to boil and then add bay leaves and tomatoes, let come to a boil again.
9. Add the cauliflower and cover the sauce pan, stir frequently until cauliflower begins to soften.
10. Add another cup of Chicken broth, lime juice and 1 tablespoon butter, cover and let come to boil.
11. Add chopped fresh cilantro, salt and pepper to taste. Let simmer on low for 5-10 minutes.
12. Cover, lower heat and let simmer while rice is cooking.
The Grape Gourmet
• health • wellness • culture • flavor •