One of the best things about my diet changes is that it’s forced me to find new recipes and things to eat that I never would have considered before. This recipe is a great example. It’s super easy, fairly quick and tastes disproportionately good for how much effort you have to put into it (always good!).
2 boneless/skinless chicken breasts
3 boneless/skinless chicken thighs
1 can unsweetened coconut milk
2 tablespoon lemon juice
1 tablespoon ginger
1 tablespoon ground cumin
1/2 teaspoon ground curry
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 teaspoon salt
Grill the chicken and dice into approximately 1 inch chunks.
While the chicken is grilling, start the sauce. Pour the coconut milk into a large pan and heat on medium. Stir the rest of the ingredients into the pan, making sure to avoid the spices clumping together. It takes a lot of patient stirring!
Once the ingredients are all combined in the sauce, put the chicken in a glass baking dish and pour the sauce over it. Bake at 450 for about 20 minutes.
That’s it! You can serve this over regular rice or cauliflower “rice”.