For a couple of weeks, I’ve been posting my dinner creations to Facebook. I’ve been doing this for three reasons. First, a lot of people don’t know what they would cook when following a paleo lifestyle, so I want to share what I make after living this way for a couple of years. Second, I hope to inspire my friends and family with these meals. Finally, I like to show off.
The more mundane and repeated meals will probably remain as short posts on Facebook. However, I’d like to capture some of these dinners on my website. This will allow me to share with a wider audience as well as being a better archive of recipes.
Inspired by a post on Richard Nikoley’s website, I’d been thinking about trying Nacho Rubio’s curry chicken dish.
Instead of crafting my own curry powder (which I will do someday), I used curry powder from Trader Joe’s. I stirred about two tablespoons of it into about two tablespoons of extra virgin olive oil in my 12″ cast iron skillet. While the mixture was heating, I sliced one package of boneless and skinless chicken thighs into bite sized pieces, which I added to the skillet to cook. When the chicken was cooked through, I added 3/4 of a can of Trader Joe’s light coconut milk, turned up the heat, and let the moisture boil off until I was rewarded with a thick sauce.
While the chicken was cooking, I put two heads of broccoli and one head of cauliflower into the food processor to blend. For a while, it looked like I was making baby food. Once I got the broccoflower mixture into a 12″ stainless steel skillet with several tablespoons of Kerrygold butter and some salt, it started gaining a couscous-like texture.
Updated: I should point out that it was difficult to get the broccoli and cauliflower to process properly. I had overfilled the food processor’s bowl and without a liquid the larger pieces tended to bounce off the blades rather than being pulverized by them. Next time I prepare this, I will probably use the shredding blade (the one that mounts the blade at the top of the bowl) and plunge smaller pieces through it. If I do, I’ll be sure to report my results.
That was it, simple as that. I think it turned out pretty tasty.
After dinner, I treated myself to a cup of Turkish coffee, which I’m enjoying as I write these words. The coffee was Sumatra Blue Batak from Peet’s Coffee & Tea, to which I added turbinado sugar, cocoa powder, cinnamon, and nutmeg.