Chicken, Cauliflower and Sweet Potato Curry
Servings Prep Time
4 10minutes
Cook Time
25minutes
Servings Prep Time
4 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat a large non-stick skillet over medium-high heat and add 1 tsp of the oil. Season chicken with salt and pepper and sear on both sides until golden brown, about 3 minutes per side. Transfer to a plate and set aside.
  2. Return pan to medium heat and add remaining oil. Add onion and sauté until it begins to soften, about 5 to 7 minutes. Add garlic, ginger, curry, cumin, coriander and cayenne and stir until fragrant, about 30 seconds.
  3. Next, add tomato sauce and sweet potatoes. Cover pan and simmer for 7 to 8 minutes, until sweet potatoes begin to soften.
  4. Pour in coconut milk. Nestle chicken and cauliflower into sauce. Cover pan and cook until cauliflower is fork tender and chicken thighs reach an internal temperature of 165° to 175°F, about 5 to 7 minutes.
  5. Remove lid and stir in spinach and peas. Taste and season with salt and pepper, if desired.
  6. Garnish with fresh cilantro and enjoy.
Recipe Notes

PER SERVING: 563 calories, 45 g protein, 31 g fat (11 g saturated fat), 30 g carbs, 7 g fibre, 180 mg cholesterol, 291 mg sodium