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Curried Chicken with Cauliflower and Sweet Potatoes

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Curried Chicken with Cauliflower and Sweet Potatoes

 4 tbsp Bella Vado Avocado Oil
 8 Primal Pastures chicken thighs, boneless
 Salt and Pepper
 ½ Onion, Finely Diced
 3 Cloves Garlic, Minced
 1 tbsp Teen Tiny Spice Company Organic Tandoori Masala Spice
 3 cups Pureed Tomatoes
 1 Large Sweet Potato, Peeled and Finely Diced
 1 400 ml Can of Coconut Milk
 1 Small Head Cauliflower, Cut Into Small Florets
 1 cup Baby Spinach

Preheat a large nonstick skillet over medium high heat and add in two tablespoons of avocado 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 tablespoon of avocado oil. Add the onion and sauté until it begins to soften, about 5-7 minutes. Add in Tandoori Masala


Next, add in the pureed tomatoes and the sweet potatoes, cover and simmer for 7-8 minutes, until the sweet potato pieces begin to soften.


Pour in the coconut milk, and then place in the chicken thighs and cauliflower. Cover and cook until the cauliflower and sweet potato soften and the chicken thighs are cooked through about 8-10 minutes.


Remove the lid and stir in the spinach. Taste, and season with salt and pepper if needed.

Nutrition Facts

Servings 0

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