Kobacha Chicken Curry Bake with Cauliflower Rice
You have two options for this recipe. You can make the simmer sauce yourself which is a can on unsalted tomato sauce with onion powder, ginger, garlic, coriander, cumin, tumeric, paprika, lemom jiuce, cinnamon clovers, curry and red pepper or you can grab a can of Trader Joes Curry Simmer Sauce, which is a vegan with no added colors or preservatives. If you want to eliminate the chicken you can add in other squash or vegetables- cauliflower or spaghetti squash is a nice substitute.
- 2 chicken breasts
- 1 kobacha squash
- 1 small yellow onion
- curry simmer sauce
The Process:
- Cut chicken into small chunks
- Cube Kobacha Squash
- Dice a small yellow onion
- Add all ingredients to baking dish and top with one container of simmer sauce.
- Bake covered with aluminum foil on 350 degrees for 40 minutes
Cauliflower Rice
- 1 clove Garlic, minced
- 1 Tbsp Organic Coconut Oil
- 1/2 head Cauliflower
- 1/2 cup Yellow Onion, chopped
- 1 tsp Salt and Pepper
- Rinse cauliflower under cool water and pat dry.
- Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Using a food processor to pulse the cauliflower to desired texture works as well.
- Heat the coconut oil in a skillet over medium heat.
- Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent.
- Add in the cauliflower rice and continue to sauté for 4–5 minutes.
- Season with salt and pepper, and serve.
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