Chicken Curry with Sweet Potato, Cauliflower & Peas
Recipe courtesy of Abbey's Kitchen
2 tsp extra virgin olive oil
8 boneless, skinless chicken thighs fat trimmed
Kosher salt and pepper
1/2 onion finely diced
3 cloves garlic minced
1 tsp ginger grated
2 1/2 tsp curry powder
1 1/2 tsp cumin
1 1/2 tsp dried coriander
1 pinch of cayenne
3 cups tomato passata
1 large sweet potato, peeled and finely diced
13 oz can coconut milk
1 small head cauliflower cut into small florets
1 cup baby spinach
1/2 cup frozen peas
1 cup chopped cilantro, as garnish
Preheat a large nonstick frying pan over medium high heat and add the oil. Season the chicken with salt and pepper and sear on both sides until golden brown, about 4 minutes per side. Once golden brown, transfer to a plate and set aside. Return the pan to medium heat and add the onion and sauté until it begins to soften, about 6-8 minutes. Add in the garlic, ginger, curry, coriander, cumin and cayenne and stir until fragrant, about 30 seconds.
Then add in the tomato purée and the sweet potatoes, cover the pan with a lid and simmer for 10-12 minutes, until the sweet potato pieces begin to soften. Pour in the coconut milk, and then nestle in the chicken thighs and cauliflower. Cover the pan with a lid and cook until the cauliflower and sweet potato softens, and the chicken thighs are cooked, about 10-15 minutes.
Remove the lid and stir in the spinach and peas. Serve immediately, or allow to simmer covered on low heat for 15-20 minutes, adding a little water to loosen the sauce if desired. Garnish with fresh cilantro and serve over brown or basmati rice and warm naan.