Saturday, February 20, 2016
Four cloves of garlic
One bulb of ginger, peeled and sliced
1 1/2 cups of cashews, soaked in hot water for 30+ minutes then drained
Two cans of coconut cream (NOT milk, needs to be the thicker cream).
Purée ingredients together in a good blender. We use a Vitamix to get it really smooth.
Add: cumin, turmeric, paprika, cayenne, garam masala, coriander - to taste.
Add four heaping tablespoons of xylitol
Dice chicken to bite sized. Sauté in a little coconut oil until done.
Add puréed mixture.
Let simmer until flavored are melded.
Serve over Basmati Cauliflower Rice.
Alternatively, this sauce can be used to toss with chicken wings (already baked). Sauté in a pan with the sauce to enhance the flavor.
This sauce is also great with veggies mixed in like broccoli, cauliflower, yellow or green squash and green beans.
The wings with the veggies on the side make a good combination.