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

1/2 onion finely diced

3 cloves garlic minced

1 tsp ginger grated

2 1/2 tsp curry powder

1 1/2 tsp cumin

1 1/2 tsp dried coriander

Pinch cayenne

3 cups tomato sauce

2 small or 1 large sweet potato peeled and finely diced

1 can of lite coconut milk 400 ml can

1 small head cauliflower cut into small florets

1 cup baby spinach

1/2 cup frozen peas

Cilantro if desired as garnish

Instructions

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.
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.
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.
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.
Remove the lid and stir in the spinach and peas. Taste, and season with salt and pepper, if desired.
Garnish with fresh cilantro and enjoy.