I don’t know why I originally named this post what I did. I do have champagne wishes though in that I wish I had the amount of money a good champagne cost. Cuz a sista is BROKE! Which means we use what we have in our fridge. Tonight the fridge gods were good to me and gave me the ingredients for this: curried chicken and “rice.”
Curried chicken and “rice”
- 1 small onion, thinly sliced
- 1 lb. whatever chicken parts you deem worthy (the above were boneless, skinless thighs, fat trimmed)
- Either 12 oz. mixed veggies from the can OR 2 c. uncooked ‘random veggies’ (read: whatever is in your fridge), chopped
- 1 clove garlic, minced
- 1/2 c. water
- 1 tbsp curry powder, salt and pepper to taste
- Optional: a dash of cayenne pepper, about 1/2 tsp. garam masala (an Indian spice blend…gives it a nice touch, but totally not necessary)
- 2 tbsp cornstarch or flour + same amount of COLD water (for thickening)
- 1 batch of cauliflower rice
- Spray a skillet down with nonstick cooking spray and set it over medium heat and let it get good and HOT. Add onions and drop the heat down to medium-low and allow them to caramelize (become golden brown in color)
- Add chicken and cook until browned on both sides.
- Add veggies, garlic, spices and water and cover. Cook about 20 minutes, stirring occasionally.
- When chicken is done through and fork tender, use two forks to shred all the chicken meat up and stir to make sure veggies are fully incorporated. Taste the broth and adjust seasonings as desired (sometimes I have to add more curry or salt).
- In a cup, combine starch or flour with water and stir with a fork or a mini-whisk to form a smooth paste. Make sure that water is cold! Put an ice cube in it if your kitchen is particularly warm.
- Increase the heat of the chicken mixture until its liquids are boiling. Add starchy mixture and stir through. Sauce should begin to immediately thicken.
- Allow it to simmer an additional five minutes or so then serve atop hot cauliflower rice.
This version requires 2 tablespoons of starch in a fairly big batch of food so if you divide it out the carbs aren’t terrible. But you are welcome to skip that step. You’ll just have a thin broth instead of a sauce to serve atop your cauliflower rice.
But any way you make it, it’s still good!
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