This delicious chicken curry with cauliflower and courgette is a great one pot meal and I love one pot meals… less washing up.

PALEO CHICKEN CURRY WITH CAULIFLOWER AND COURGETTE

2 tsp extra virgin olive oil divided

6 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

3-4 tsp curry powder (see below)

1 1/2 tsp dried coriander

400g chopped tomatoes

2-3 courgettes

1 can of unsweetened coconut milk (400 ml can)

1 small head cauliflower cut into small florets

50-60g chopped raw spinach

Coriander or Flat Leaf Parsley if desired as garnish

Preheat a large pan 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 powder and coriander stir until fragrant, about 30 seconds.

Next, add in the tomato sauce and the courgettes cover the pan with a lid and simmer for 4-5 minutes.

Pour in the coconut milk, and then add the chicken thighs and cauliflower.

Cover the pan with a lid and cook until the cauliflower softens and the chicken thighs are cooked 30-40 minutes.

Remove the lid and stir in the spinach.

Taste, and season with salt and pepper, if desired.

Garnish with fresh coriander/parsley.

CURRY POWDER

2 tablespoons ground cumin

2 tablespoons ground coriander

1 dessertspoon ground turmeric

1/2 teaspoon cayenne pepper

1/2 teaspoon mustard seed

1/2 teaspoon ground ginger

Mix all ingredients an store in a sealable jar.

Adjust quantities according to your taste, the more cayenne the hotter the curry powder.