Curry Coconut Chicken

INGREDIENTS:
3 skinless, boneless chicken breast halves
2 teaspoons yellow curry powder
1-2 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon arrowroot powder
1 tablespoon dried basil
1 teaspoon grated fresh ginger

DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot cauliflower rice (see below). Serves 4.

CAULIFLOWER RICE
Trim and discard the leaves from the cauliflower, and wash the white part. Put a steamer pot on to boil.
Grate the cauliflower with a fine cheese grater or (preferably) shred it in a food processor (fine shredding disc). This can be messy, so work on an oilcloth or a baking sheet to contain the shreds.

Next, wrap the shredded cauliflower for steaming. The best way to do this is to place your cauliflower into a 1 gallon paint strainer bag (available for about $1 at a hardware store). Another, less optimal way is to bundle it up in fine cheesecloth or a cloth nutmilk bag.

Put the cauliflower bag into a steamer pot and steam for 10-15 mins or until soft. Remove from heat.
Rinse the bag under cold water to stop the cooking and cool the cauliflower. Wring the bag firmly 3-4 times to remove all liquid.

Inside the bag is a firm, fine, rice-like ball of cauliflower ready for serving. If you used a strainer bag, removing it is very easy and clean — just reach in and pull it out. If you used cloth, you might find find that more of the cauliflower rice sticks to the bag and requires some scraping.

Enjoy cauliflower rice as a side dish with clarified butter, or use it as a platform for saucy dishes like curries and stews, or saute it with veggies and meat for a biryani or fried rice style dish. Experiment with adding spices like cumin, garlic, curry or coriander during steaming for added flavor.