Lemon Curry Chicken (Makes 4 servings)
1 package Chicken Breast
1/2 head large Cauliflower
1 Can Coconut Milk (minus 1/4 cup)
1 cup parsley
2 whole medium lemons
1 tbsp Vindaloo Curry Powder
1 tsp Cinnamon Powder
3/4 large onion
Place all ingredients in a food processor and mix well
Put half of sauce in a jar and store in refrigerator.
Clean and trim chicken. Cut into chunks. Place in baking dish
Cut onion into large chunks, add to baking dish with chicken
Take second half of sauce and put into baking dish. Mix well and refrigerate at least 8 hours, or over night.
Preheat oven to 350 degrees
Bake chicken, onion, and sauce for about 25-30 minutes.
While that is baking rinse head of cauliflower
Using a food processor, with the grating blade, grate cauliflower.
When lemon curry chicken is done, serve over cauliflower “rice”, and top with some extra sauce!