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
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.
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.