Wednesday, May 6, 2009
Paleo Tandoori Chicken w/Curry "Rice"
Wow it's been a long time since i posted! My life was turned upside down and i fell on my feet in Boulder, Co - I love it here! Now for a new recipe....1st, U gotta plan ahead on this one and marinate the chicken overnight. Also, you may be going to the store to pick up seemingly obscure spices - "suck it up Buttercup!" -I saw that on a Crossfit Oakland t-shirt and since they're some badasses over there, i'm gonna start talking like them ;-) Seriously, spices last a long time and chicken gets OLD. It's a good size batch - perfect for some follow-up meals. You WILL enjoy some new flavors...
This recipe was inspired by 6 months in Bangkok, Thailand eating at Indian restaurants every other night. Tandoori chicken is traditionally made with yoghurt and cooked in a clay oven at really high temps - screw that, we're using coconut milk and grandma's oven! [caveman was practical] Simple as that - the rest is well known. The curry "rice" is actually curry cauliflower - but you can be easily fooled. Not my idea - can't take credit for it. If you read up on paleo recipes, you can't NOT discover this clever trick. Lastly, cucumber - don't substitute something else for this or leave it out. This dish is a little hot and the cucumber, taken between bites, just works - cools off your mouth a bit.
*Paleo Tandoori Chicken*
3 lbs of boneless/skinless organic chicken breast (can you say left overs?)
1/2 C Coconut Milk
2 tablespoon lemon juice
1 tablespoon finely chopped or crushed ginger
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 teaspoon sea salt
Olive oil for brushing
Fresh cilantro and red onions for garnish
Poke the chicken with a fork and score the top with a knife
Mix up all the ingredients and combine with chicken in a zip lock bag or shallow dish. Marinate overnight. Preheat oven to 450. Put chicken on a rack within a pan and brush olive oil on top. Cook for about 30 mintues. While it's cooking we'll make the curry "rice"
Curry Rice - this recipe is per person, 5 block meal
1 med head cauliflower - 20 oz (ya, no kiddin, paleo meals are BIG)
1/2 teaspoon ground curry
1 green onion - finely chopped
dash of cayenne pepper, sea salt, ground black pepper
1 Tablespoon olive oil
Finely chop cauliflower, discarding stem pieces. Microwave for about 3 minutes in a covered convenient bowl (i use platic "tuperware"). Mash the cooked cauliflower like there's no tomorrow. I often use a beer bottle or beer glass (I AM taking credit for that) but there's better utensils obviously. Add 1 tablespoon olive oil to a hot pan and stir-fry the stuff.(Look at that pan - i ate the whole thing MYSELF!)
Slice the cucumbers thinly and chop some red onions and cilantro. Put it all on a plate and chow.
- for a 5 block meal, you're looking for about 5 oz of chicken added to that entire recipe for curry "rice". Oh BTW, confession time. In my other recipes, i keep referring to 7 block meals - wrongo. They're 5 block which means about 35 gm protein and 45 gm carb. The protein/carb content i mentioned is correct. Just had the blocks wrong (i've since gone back and fixed the mistake). To digress a bit, i've been on 1 gm protein per lb of lean body mass for 9 months now - which is about 23 blocks/day. People are a little surprised by that but I lose body fat AND muscle mass at 23 blocks/day if i don't add a fair amount of fat (i know this because i've been getting body comp tests for awhile - full blown dunk tank). In other words, a strict 23 blocks/day won't sustain me. Back to this meal - protein and carb gms are about equal so dice up a little mango (1/2 C) or some other fruit to snack on after dinner. The fat is about right, as is, but some chopped almonds thrown in the cauliflower are kinda tasty.
Enjoy and let me know how you like it. ---> Steve "Paleo"