Name: Chicken tonight culicool style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: to taste Celtic sea salt; 1⁄2 piece Onion; 1 clove Garlic; 1⁄2 piece Red pepper (sweet); 20 g Tomato paste; 1⁄2 Tbsp Fresh ginger (Grater); 125 g Chicken breast; 1⁄2 piece Leek; 200 ml Coconut milk; 100 g Cauliflower (rice); 1 Tbsp Olive oil (mild); 1⁄2 piece Lime; 100 g Mung Bean sprouts; 100 g Strained tomatoes; 25 g Red curry paste; 1⁄2 Tbsp Yellow Curry Powder

Nightshade

Legumes

Citrus

Culicool

Lunch

Dinner

Paleo

Sirtfood

Chicken tonight culicool style

 Clean the ginger, onion and garlic. Chop the ginger and onion very finely and squeeze the garlic. Wash the bell pepper and chop finely. Cut the leek into rings. 

 Cut the chicken fillet into small cubes. 

 If you have not bought ready-made cauliflower rice, wash and grind the cauliflower florets into rice in a food processor. Use the knife attachment for this. 

 Heat oil in the skillet. Fry the garlic together with the ginger for about 2 minutes. Then add the onion, paprika and curry powder and fry briefly. Then add the tomato paste, passata and curry paste and heat for 2 minutes. 

 Then add the coconut milk. Start with 200 ml and add little by little until you get a creamy sauce. 

 Add the chicken fillet cubes and the juice of 1 lime and let it simmer gently for 15 minutes. 

 Meanwhile, heat the cauliflower rice in a frying pan for 2 minutes. Add the leeks and bean sprouts. 

 Spoon the cauliflower rice onto a plate and spoon the sauce over it. 

 Season with salt &amp; pepper if desired. 

Chicken tonight culicool style

Chicken tonight culicool style

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