A yummy primal / paleo chicken curry that’s easy to make and tastes great.
Primal Chicken Curry that is really quick and easy to make and tastes great. Make extra and take it for lunch the next day.
2 large chicken breasts sliced into cubes
2 tablespoons olive oil
1 large onion, diced
3-5 teaspoons Curry Powder (3 = mild, 4 = medium, 5 = hot)
2 teaspoons table salt
8 cloves of garlic, crushed
1 ½ tablespoons fresh ginger, grated or chopped very fine
¾ cup chicken stock
½ cauliflower, chopped coarsely into small bite-size pieces
large sweet potato, cut into small bite-size pieces
1 cup frozen green peas
1 small container greek yoghurt
chopped coriander to garnish
- Using a 12inch pan with a lid cook the chicken stirring every few minutes until it is cooked through.
- When the chicken is done, put on a plate and set aside
- More oil to the pan and add the onions immediately, since the pan should still be hot from cooking the chicken and quickly stir to coat the onions with oil.
- Add the curry powder and salt and stir to combine and cook for 5 minutes until the onions are translucent, and the curry has started to become sticky, so that the onions begin clumping together.
- Stir in the ginger and garlic and sauté for about 1 minute.
- Add the chicken stock and stir to loosen any curry that has become stuck around the edges of the pan.
- Add your cauliflower and sweet potatoes, swirl the pan briefly and cover the pan tightly.
- Reduce the heat to medium and simmer for 10 minutes.
- Remove the lid and stir the vegetables until the curry coats everything in the pan.
- Replace the lid and reduce the flame to low and simmer for an additional 10 minutes.
- One the vegetables are done add the cooked chicken and any juices, and the green peas. Stir everything together and let it heat through.
- Remove the pan from the flame. Stir in the yogurt and serve.
- Garnish with coriander.