Today, I start a journey. Not a cheesy metaphorical journey to Japan, as you may have expected based on today’s recipe. But instead, a journey into becoming a blogger. And to be honest I’m excited – and a little bit nervous – all, at the same time.
You will quickly learn that I’m not a culinary perfectionist. I love to take shortcuts. Who has time to go the extra mile if it doesn’t yield greatly improved results? Certainly not I. So, here is a dish I like to serve with riced cauliflower. Which I buy pre-riced in the frozen vegetable section because to me, making your own cauliflower rice is a big time-wasting pain! If you don’t have the right tools, which almost no one has just lying around, it’s super difficult. Even with a special bag or a cheesecloth, it’s easy to burn yourself and my results were not good, which is why I’m a big fan of quick and easy frozen riced cauliflower. Of course, I made up a recipe that takes forever to cook – I wouldn’t say this recipe is difficult, but it does take awhile to make. If you are really short on time, or just can’t be bothered, you could skip caramelizing the onions which should cut out nearly half of the cooking time.
We are going to start by chopping everything up. Just be sure to keep it all separated. Your chicken, onion, and apple all need to be cut up in whatever size you please. I like to keep mine a bit small so it’s easy to eat. You’ll want to dice your onion a little thicker to keep them from burning or sticking to the pan. Aim for 1/8 inch thick. Also, if you have more time and patience than I have, you can get to mincing the garlic clove and fresh ginger – to make it easier and faster, buy garlic and ginger that is already minced or packaged as a paste.
Once all your bits are chopped nicely, throw that chicken in the pan. I add 2 Tbsp of water to keep them from forming a permanent bond to the pan. If your diet allows, you can use a bit of olive or coconut oil instead which should be heated before adding the chicken. Oil will work better, but since this recipe is intended to be HCG friendly, I use water. Cook the chicken on a medium-high heat, then set it aside.
If you used oil, you can use the same oil for the onions. If you used water, you are going to want to give your pan a quick rinse and add a little fresh water, about 2 Tbsp again. Sauté the onions to caramelize them. If you have the time, change your heat to medium – your onions will take longer but you will get a better result. No matter how you get there, you’re looking for your onions to be soft and medium brown.
Mix in your garlic and ginger. Cook for one minute, or until fragrant. Next, add the chicken and 2 cups of water. Turn the heat up to high and bring that baby to a boil. Once she is a boil’n, turn the heat back down to a simmer and add the apples. Cover the pot with a lid and let it simmer for 25-30 minutes, but don’t forget to stir occasionally.
Finally add the remaining ingredients: curry, coconut aminos, and tomato paste. Once you have everything combined, make sure to taste test it and change or adjust the seasonings as you like. Then, continue simmering until the thickness suits you. Personally, I don’t like mine to be soupy, so I cook it until it’s more thick and saucy. I also like to add a few dried cranberries on top and serve it with a side of cauliflower rice.
Dice chicken, apple, and onion into bite sized chunks, keeping them separated.
In a large skillet or heavy bottom pot, add the chicken and 1-2 Tbsp of water. Cook on medium-high. When the pieces are fully cooked, set aside.
Give your pan a quick rinse and add another 1-2 Tbsp of water, salt, and onion. Sauté onion over medium-high heat, adding in little splashes of hot water if it gets too dry. Cook for about 10-20 minutes or until really softened and caramelized.
Mix in garlic and ginger. Cook for one minute.
Return the chicken to the pot and add 2 cups of water. Bring it to a boil over high heat.
Reduce to a simmer. Add in the apple and let simmer covered for 25-30 minutes, stirring occasionally.
Add the curry powder, coconut aminos, and tomato paste. Stir until combined.
Taste and adjust any seasonings or liquid. Continue to simmer uncovered over medium-low heat until the curry sauce is as thick as you like.
I like to add a few dried cranberries on top and serve it with a side of cauliflower rice.