Coconut Curry Chicken with Grain Free Cassava Pasta
Recipes
Even the pickiest of family members will love the Asian-inspired flavors of this dairy-free Coconut Curried Chicken Penne recipe. The coconut and curry balance each other out with ...
Easy Coconut Curry Chicken Recipe with Cassava Penne
Ingredients
- ½ pound skinless, boneless chicken breast, cut into 1-inch cubes
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- 2 teaspoons curry powder
- ½ medium onion, thinly sliced
- ½ can unsweetened coconut milk
- 8 ounces jovial Cassava Penne Pasta
- 1 teaspoon parsley, minced
Instructions
- Lightly season chicken with salt and pepper. Cook chicken in 1 tablespoon of olive oil in a large skillet on medium-high heat, about 2 minutes.
- Add curry powder and cook for about 1 minute. Set aside chicken.
- Add remaining 2 tablespoons of oil and onion to the skillet and cook until softened, about 10 minutes, adding water to prevent sticking.
- Stir in coconut milk and bring to a boil, reduce heat to low.
- Return chicken to skillet and simmer until cooked through, about 5 minutes.
- Cook the pasta according to package instructions.
- Toss with sauce and serve garnished with parsley.
It would be helpful to include pasta cooking times on the package instead of saying "cook to doneness." . Gluten-free pasta can already be tricky - and not including cooking times just reduces the chance of success. Even adding a range like "8-10 minutes" would have helped. Another site indicated the cooking time is 13 minutes. Sigh.
Sorry for the rest of the long text. You don’t have to read everything because you already know this but just want to know about the cyanogenic glycosides.
Cassava is composed of cyanogenic glycosides that act as chemical defenses against disease-causing microorganisms and plant-eating animals.
When the tuber tissue is destroyed — whether during flour making or animal chewing — the glycosides release hydrogen cyanide (HCN), leading to cyanide poisoning
Signs and symptoms of cyanide poisoning include dizziness, vomiting, rapid breathing, temporary loss of consciousness due to low blood pressure, and rapid heart rate. They may start 4–6 hours after ingestion
Research also suggests that chronic dietary cyanide exposure from consuming small amounts of improperly processed cassava products may lead to adverse health effects.
These include a paralytic disorder known as konzo and a condition called tropical ataxic neuropathy (TAN), characterized by an inability to coordinate muscle movements
The soaking and drying steps of cassava flour processing are the primary ways to reduce the cyanide content of cassava, with drying being the most popular practice
These steps promote the enzymatic degradation of cyanogenic glycosides. Yet, if the soaking or drying time is too short, enzymatic degradation will be ineffective, and cyanogenic glycosides remain high
Evidence shows that sun-drying seems to be more effective than oven-drying, as it may eliminate almost 90% of the initial cyanide content
In addition, fermentation may also reduce the cyanide content of cassava products
Therefore, adequate cassava processing during flour making is key to preventing these harmful effects.
However, it’s important to note that, in most cases, outbreaks of cyanide toxicity have been mainly related to cassava flour made from wild cultivars of cassava
These taste more bitter and contain much higher concentrations of cyanide. Though experts don’t recommend them for human consumption, some farmers still grow them.