Sweet Potato Chicken Curry
- 1 tbsp extra virgin olive oil plus 2 tsp divided
- 8 boneless, skinless chicken thighs fat trimmed
- Pinch each of salt and pepper
- 1 small onion finely diced
- 3 cloves garlic minced
- 4 tsp ginger grated
- 3 tbsp curry powder
- 1 tbsp cumin
- 1 tbsp dried coriander
- 1/4 tsp sea salt
- 1/4 tsp cayenne
- 1 bottle (approximately 22 oz) tomato puree or pasta sauce
- 1 medium sweet potato peeled and diced into 1/3-inch cubes
- 1-2 can of lite coconut milk can, depends on how thick you would like the sauce to be.
- 1 medium head cauliflower cut into small florets (about 6-8 cups)
- sea salt and cayenne pepper to taste
- quinoa (optional) for serving
Preheat a large nonstick skillet 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, coriander, cumin, cayenne, salt and pepper to taste, and stir until fragrant, about 30 seconds.
Next, add the tomato sauce and the sweet potatoes, cover the pan with a lid and simmer for 7-8 minutes, until the sweet potato pieces begin to soften.
Add in the chicken thighs. Add the cauliflower then pour in the coconut milk. Season with salt and pepper. Cover the pan with a lid and cook until the cauliflower and sweet potato softens, and the chicken thighs are cooked, about 5-7 minutes.
Taste, and season with salt and pepper, if desired.
Lay over quinoa and enjpy!