It seems summer is winding down up here in the Northland. What a strange experience it has been. We’re trying to get down to the beach whenever we can. Winter is seeming extra ominous this year, so we’re soaking up whatever sun and warmth we can get. The boys will go on their annual camping trip tomorrow. It’s so fun to hear H talk about how excited he is to go camping with Daddy. I need to think of something fun to do with the girls while they are gone, so they don’t feel too left out!
I made this recipe on one of the many cool summer evenings we’ve had, where I didn’t mind turning on the oven. Actually, I’ve missed fall and winter cooking a bit, so I think this came out of that longing. H actually said, “More chicken, carrots, and cauliflower, please!” The four year olds can be pretty picky these days so I did a serious victory dance with this one. I buy Maya Kaimal Curry Simmer Sauce at the Whole Foods Coop when it goes on sale. I like the ingredients and it has great flavor.
Baked Curried Chicken Breasts
Serves 4, 35 min
4 large chicken breasts
1 12.5oz jar Maya Kaimal Madras Curry Simmer Sauce (or something similar)
4 c riced cauliflower
1 t salt
1/8 t cayenne powder
1/4 t onion powder
1/4 t pepper
1/2 t cumin
2 t coconut aminos
- Heat oven to 375 F
- Place chicken breasts in 9x13 pan and pour simmer sauce over them.
- Bake for 30 min. Check internal temp with meat thermometer
- Meanwhile, place riced cauliflower, all spices, and a splash of water in a large saucepan. Bring to simmer and let simmer, stirring frequently, until the cauliflower is tender.
- Slice the chicken into strips and serve on top of the cauliflower rice.