Tuesday, May 16, 2017

Chicken Curry with Sweet Potato, Cauliflower & Peas





Simple and wonderfully delicious, this flavourful Chicken Curry with sweet potatoes, cauliflower, spinach and green peas is rich and satisfying, easy to prepare and can all be prepped ahead of time. The luscious coconut milk and smooth tomato purée brings the curry together, mellowing and integrating the spices while adding a light sweetness that pairs beautifully with the sweet potato, cauliflower and leafy green baby spinach. Served with Basmati rice and some oven-warmed naan if you want to indulge in a little gluten on the side, this is a healthy, nutritional and delicious curry anytime of the year.



Chicken Curry with Sweet Potato, Cauliflower & Peas
Serves 4
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.