Curried Cabbage with Coconut Marinated Chicken


It's so surprising that this is totally acceptable on the candida/parasite cleanse, and is also paleo diet approved! It's a pretty magical dish. A must try, indeed!


It awaits for me to start the devouring process. You know when you're out with your friends chit chatting away and when the food comes everyone shuts up? That kind of devouring process..
Ingredients:

1 can coconut milk
2 Large chicken breasts
1/2 Head of a small cabbage, of 1/4 of a large cabbage
1 Large onion
2 Large tomatoes
1 C okra
6 Garlic cloves
A shlop of coconut oil
1 Tsp mustard seeds
1 Tsp cumin powder
1 Tsp garam masala
1 Tsp turmeric, freshly grated (or 1/4 tsp turmeric powder)
1 Tsp sea salt
1 Tsp pepper

Directions:

Place two chicken breasts in a large casserole dish and pour the can of coconut over top. Flip it once or twice to make sure that all of the chicken is covered! I let mine marinate for 4 hours, while I went on a nice tea date with a friend of mine. If you don't have 4 hours, marinate for at least 30 minutes.

Finely slice the cabbage, onion, tomatoes (into small pieces), and mince the garlic. Put into a large bowl and cover. Put in the fridge and wait until the chicken is marinated! 

Tic tok... Tic tok....

Pour the coconut milk in a skillet and add the marinated chicken. Heat the stove to medium heat, and then the coconut milk will come to a simmer. Cover with lid.

While the chicken is cooking, heat up the coconut oil in a large sauce pan on medium heat on a  separate element. Wait until it's melted and add the mustard seeds.

When the mustard seeds start to pop, add the veggies, cumin, garam masala, turmeric, salt and pepper. Stir, and cover. Make sure to keep stirring the mixture every 5 minutes or so. The cabbage should take about 20 minutes to cook. When they're cooked, turn the heat down to low, and cover.

Don't forget about the chicken! Give it a flip after about 15 minutes from start time and cook for another 15 minutes or so. I haven't perfected the art of cooking meat yet, so I always have to cut it open to see if there is still any pink inside. If there is, keep cooking it until the pink is gone!

Once the chicken is cooked, remove from the skillet and place on a cutting board. Cut into bite size pieces. 

Pour the coconut milk (the chicken marinade) into the cabbage mixture. Stir it around and make sure to mix it well!!

I don't like soggy chicken, so I placed the cut up chicken back into the skillet for about 5 minutes to give it a little crunch.

Add the coconut chicken into the curried cabbage. Serve hot and enjoy!

The garam masala, cumin, and freshly grated turmeric :) Don't know what I'd do without spices.. Seriously.

Once I added the chicken pieces, I gave it a stir to mix it altogether evenly. But we all know everyone is going to try to pick as many chicken pieces as possible.
Ta daaaaaaaa! Now eat.


Disclaimer: I am not a doctor. I am an RHN-Holistic Nutritionist. The health information contained herein is to share my knowledge and recipes. Any information provided is not intended to treat or cure any disease, or to replace any discussions with a health care provider. You, the reader, are personally responsible for ensuring the safe application of anything described herein. Read the Scope of Practice, as well as the Code of Ethics of an RHN-Holistic Nutritionist.

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