The New Year, filled with resolutions and life changes should be in June. June because how hard is it to eat salads and drink green juice in -20 weather? HARD! But this year it’s not about quick fixes and fad diets, no, as I’ve said, this year is about building a strong foundation of healthy living for the rest of my life. With that in mind and a focus on making great food that doesn’t fail in the flavour department, I’ve been scanning the web for recipes. I’ve been on the hunt for recipes that allow me to eat seasonal things that lend themselves to say, -20 weather, like soups and stews – comfort foods.
I found That Clean Life on my flight back from Cayman (they had wifi!). It was a particularly indulgent trip but I was also dreading going back to eating tasteless excuses for food. I fell in love with the layout first, the accessibility of it and it’s beauty. I quickly delved in deeper and within minutes signed up for their full program so I could get access to all of their recipes.
The great thing about this super thoughtful site is it not only does it meal plan for you, it provides nutritional breakdowns and alternatives that take into consideration food sensitivities (gluten), preferences (vegan, vegetarian), and budget.
When looking for something savoury and comforting on a particularly cold night, I went on the site and found a recipe for a clean version of Butter Chicken. Confused that there could be such a thing – I mean, its name alone – I gave it a whirl. Now let me tell you, this Butter Chicken, clean or not, will make you twirl on any hater who says you can’t eat healthy food and enjoy it. As a matter of fact, I re-made this recipe for the photo shoot and had to ward off our team from eating it all before we were finished taking the shots.
In honour of National Curried Chicken Day I present to you a cleaned up version of a dish that was famously chocked full of butter to appease the colonist’s tastebuds.
blank stare It still has the basic spices but That Clean Life shows us though butter may make everything taste good, it isn’t always the only answer. Especially when trying to maintain a healthy lifestyle.
I added a little more of all of the spices to up the heat but it’s just fine exactly as That Clean Life created it, so either way, give it a try.
- 2 chicken breasts
- 2 tbsp extra virgin olive oil
- 2 yellow onions diced
- 2 minced garlic cloves
- 2 tbsp grated ginger
- 1/4 cup tomato paste
- 2 tsp paprika
- 1 tbsp curry powder
- 2 tsp garam masala
- 1 tsp of sea salt
- 1 tbsp of chilli powder
- 1/4 cup of water
- 1 can of organic full fat coconut milk
- 1 head of cauliflower
- 1 lime juiced
- Dice your chicken into cubes and set aside.
- Heat olive oil in a large skillet over medium heat. Saute your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 minute or until fragrant.
- Add diced chicken and stir until cooked through, about 5-7 minutes. Add in the water and loosen the paste.
- Stir in coconut milk and reduce to simmer for about 5 minutes.
- Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency. *I like to pulse the florets to my blender full of water, it magically chops the cauliflower to perfection without have it make sludge at the bottom of the blender*
- Squeeze lime juice on cauliflower rice and transfer into a bowl.
- Remove from heat and ladle butter chicken over cauliflower rice. Enjoy!
I also sauteed the cauliflower rice in a little curry powder and cumin because I found eating it raw a little overpowering. BUT if you’re taking it to work and reheating it, not cooking your cauliflower is ideal so it won’t get all mushy.
Thanks for sharing your recipe with us That Clean Life! Keep creating awesome recipes, we love your site!
Photos by: Jenna Wakani