Paleo Chicken Curry with Cauliflower and Sweet Potatoes

This was a one pot meal that was super easy to make and turned out tasting amazing! I guess I should confess that I roasted my sweet potatoes separately, so this technically was not a one pot meal for me, but it was still simple and quick to make. The only other change I made to the original recipe was using chicken breasts instead of thighs, using two cups of tomato sauce instead of three, and I pulsed the cauliflower in a food processor to get rice. All of those changes were just personal preference though. If you are a fan of curry dishes, then you will really enjoy this meal! I topped with green onions, but next time will probably try topping with crushed cashews. Let me know what you think of this recipe if you try it out!

Paleo Chicken Curry with Cauliflower and Sweet Potatoes
Ingredients:

• 2 tsp. extra virgin olive oil, divided
• 8 boneless, skinless chicken thighs, fat trimmed
• Pinch each of salt and pepper
• ½ onion, finely diced
• 3 cloves of garlic, minced
• 1 tsp. ginger, grated
• 2 ½ tsp. curry powder
• 1 ½ tsp cumin
• 1 ½ tsp dried coriander
• Pinch cayenne
• 3 cups tomato sauce
• 2 small or 1 large sweet potato, peeled and finely diced
• 1 x 400 ml can of lite coconut milk
• 1 small head cauliflower, cut into small florets
• 1 cup baby spinach
• ½ cup frozen peas
• Cilantro, if desired as garnish

Directions:

1. Preheat a large nonstick skillet over medium high heat and add in one teaspoon of oil. Season the chicken with a pinch each of salt and pepper and sear on both sides until golden brown, about 3 minutes per side. Once golden brown, transfer to a plate and set aside.
2. Return the pan to medium heat and add in the additional teaspoon of oil. Add the onion and sauté until it begins to soften, about 5-7 minutes. Add in the garlic, ginger, curry, coriander, cumin and cayenne and stir until fragrant, about 30 seconds.
3. Next, add in the tomato sauce and the sweet potatoes, cover the pan with a lid and simmer for 7-8 minutes, until the sweet potato pieces begin to soften.
4. Pour in the coconut milk, and then nestle in the chicken thighs and cauliflower. Cover the pan with a lid and cook until the cauliflower and sweet potato softens, and the chicken thighs are cooked to an internal temperature of 165- 175 F, about 5-7 minutes.
5. Remove the lid and stir in the spinach and peas. Taste, and season with salt and pepper, if desired.
6. Garnish with fresh cilantro and enjoy.

Original recipe found here