Friday, 7 February 2014

Chicken curry with cauliflower rice


Two chicken breasts cut into pieces
Two tablespoons of chopped green Jalapeno peppers seeds removed
Three tea spoons of Pataks madras paste (hot)
A cup of chopped mushrooms
Half a chopped red bell pepper
Half a cauliflower grated
Half a cup of double cream
Two large knobs of butter
Salt and pepper to taste

Serves two


Place chopped chicken in a frying pan with a knob of butter, cook at a medium heat turning to lightly brown all over.

Add the cream, peppers, mushrooms and curry paste. Allow to simmer for around 15 minutes, keeping well stirred.

Grate half a cauliflower and place in a frying pan with a knob of butter. Stirring well, heat until steam is rising.

Serve on a hot plate and enjoy. Very easy to make. No cookery skills required and tastes great. Low carb, fresh whole foods. Also cost around £2.00 or $3.00 per person. Who says good and tasty low carb grub has to be expensive.