This past weekend I made my family this wonderful chicken curry dish. It was very delicious and fairly easy to put together. This recipe makes a LOT. In fact, while making it I had to use two big cast-iron skillets to fit all the ingredients. It makes good leftovers though, and it can be frozen for later use. To make this recipe paleo friendly I used cauliflower rice, but regular wild rice or white rice would work as well. (Just be sure to cook it separately before adding it to the chicken and sweet potatoes.)
- 8 boneless, skinless chicken thighs
- salt and pepper
- 1/2 onion
- 2 1/2 teaspoons of curry powder
- 1 1/2 teaspoons of cumin
- 1 1/2 teaspoons of dried coriander (I used coriander seed as I was unable to find dried coriander.)
- pinch cayenne
- 3 cups of tomato sauce (equivalent to one can)
- 1 medium/small sweet potato
- 1 small head of cauliflower
- 1/2 cup of frozen peas
- Preheat a large cast-iron skillet over medium to high heat. Add ghee or coconut oil to the bottom of the skillet to prevent sticking.(Butter will work fine as well.)
- Cut any pieces of fat off the chicken thighs and season both sides with salt and/or pepper, depending on how much flavor you like. Sear each piece of chicken until both sides are golden brown. Transfer all the chicken to a plate and set aside.
- Return the pan to medium heat and sauté onion. Add in the finely diced sweet potato as well.
- Cut up the seared chicken into pieces and add to the onions and sweet potato. Next combine the spices, (curry, coriander, cumin, and cayenne) and add to the chicken, onion and sweet potato mix.
- Pour in the tomato sauce and cover the skillet, letting it simmer for 7-8 minutes.
- Finally, add the finely ground cauliflower (I used a food processor for this step) and the 1/2 cup of peas. Let simmer for an additional 5-7 minutes or until chicken is thoroughly cooked.
- Move to a separate dish and serve, or keep in the skillet. Enjoy!
Have a great weekend!