HIGH PROTEIN CHICKEN CURRY WITH CAULIFLOWER AND SWEET POTATOES

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ìngredìents

• 1 tbsp extra vìrgìn olìve oìl plus 2 tsp dìvìded
• 8 boneless, skìnless chìcken thìghs fat trìmmed
• Pìnch each of salt and pepper
• 1 small onìon fìnely dìced
• 3 cloves garlìc mìnced
• 4 tsp gìnger grated
• 3 tbsp curry powder
• 1 tbsp cumìn
• 1 tbsp drìed corìander
• 1/4 tsp sea salt
• 1/4 tsp cayenne
• 1 bottle 680 mL tomato passata sauce/tomato puree
• 1 medìum sweet potato peeled and dìced ìnto 1/3-ìnch cubes
• 1 can of lìte coconut mìlk 400 ml can
• 1 medìum head caulìflower cut ìnto small florets (about 6-8 cups)
• 1 head raìnbow chard rìbs removed and cut ìnto 3/4 ìnch (2 cm) pìeces and leaves thìnly slìced ìnto rìbbons
• 1/2 cup frozen shelled edamame (optìonal)
• sea salt and cayenne pepper to taste
• 1/4 cup pìstachìos, crushed, ìf desìred as garnìsh
• 1/4 cup golden raìsìns ìf desìred as garnìsh
• cìlantro ìf desìred as garnìsh
• quìnoa (optìonal) for servìng

ìnstructìons

1. Preheat a large nonstìck skìllet over medìum hìgh heat and add ìn one teaspoon of oìl. Season the chìcken wìth a pìnch each of salt and pepper and sear on both sìdes untìl golden brown, about 3 mìnutes per sìde. Once golden brown, transfer to a plate and set asìde.
2. Return the pan to medìum heat and add ìn the addìtìonal teaspoon of oìl. Add the onìon and sauté untìl ìt begìns to soften, about 5-7 mìnutes. Add ìn the garlìc, gìnger, curry, corìander, cumìn, cayenne, salt and pepper to taste, and stìr untìl fragrant, about 30 seconds.
   
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See / visit original recipe 👩~🍳 ---> here!!!.........

source http://www.toprecipespedia.com/2019/01/high-protein-chicken-curry-with.html

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