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Curry Chicken

I had some friends over this weekend for a games/movies night. One of the guys coming is quite a picky eater so I set out to make something he would like (that I could eat too). I settled on making a curry chicken and he liked it enough to go for seconds! The key for a picky guy eater was
1) use chicken breast meat (I don’t know anyone who refuses chicken breast)
2) use very common simple vegetables (ie: not a time to experiment with kale)
3) add something spicy/hot (jalapeno pepper, red chili powder)
4) make it look like a restaurant dish (add turmeric for nice color)
5) serve with plain white rice for non-SCD folk.

Curry Chicken
Serves 4

4 large chicken breasts
1 onion, chopped
1 garlic clove, chopped
1 inch ginger, grated
1 red pepper, chopped
1 zucchini, chopped
2 tomatoes, chopped
1 jalapeno pepper, deseeded, chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp red chili powder
salt and pepper to taste
2 tbsp coconut oil

Cut up chicken into stir-fry strips. Season with salt, pepper, and ginger. Heat 1 tbsp of oil each in two pans. Cook chicken in one pan until done. Remove from heat.

In other pan, saute onions until golden. Add all vegetables and remaining spices. Cook until vegetables are almost done. Add chicken and toss to mix evenly. Remove from heat.

My experimenting with removing nut baked goods for a few days seems to be working too well. Let’s just say all that fiber I was getting was keeping me ‘going’ and removing it has kept me from ‘going’. So today I baked up a batch using nut butter (not flour) and had a small brownie. It’s the size of half a brownie I was eating before. I’m going to try to eat them in MODERATION. I need to remind myself of that, probably every hour.

Kat

I have been following the Specific Carbohydrate Diet since January 2008 to recover from Celiac disease. As part of the diet, I don't eat grains, sugar or potatoes and prepare all my meals from scratch.

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