CHICKEN CURRY WITH CAULIFLOWER & SWEET POTATOES | HIGH PROTEIN | GLUTEN FREE ONE POT MEALS

This delicious high protein chicken curry with cauliflower and sweet potatoes is one of my favourite gluten free one pot meals.

I have a total soft spot for curry. When I first moved back to Toronto after high school my family found an amazing Indian restaurant near by that became a family staple. The butter chicken was irresistible, the daal was so comforting and the naan bread just filled you with warmth. So I wanted to create my own High Protein Chicken Curry with some of my favourite curry that could go down in my play book as one of my best gluten free one pot meals. Seriously, when you’re a busy girl who loves to cook but hates to clean, one pot meals are KEY.

Ingredients

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 680 mL tomato passata sauce/tomato puree

1 medium sweet potato peeled and diced into 1/3-inch cubes

1 can of lite coconut milk 400 ml can

1 medium head cauliflower cut into small florets (about 6-8 cups)

1 head rainbow chard ribs removed and cut into 3/4 inch (2 cm) pieces and leaves thinly sliced into ribbons

1/2 cup frozen shelled edamame (optional)

sea salt and cayenne pepper to taste

1/4 cup pistachios, crushed, if desired as garnish

1/4 cup golden raisins if desired as garnish

cilantro if desired as garnish

quinoa (optional) for serving

Instructions

• 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 in 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.
• For full instructions please see : www.abbeyskitchen.com

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