Chicken and Cauliflower Coconut Curry

Chicken and Cauliflower Coconut Curry

If you have been a long-time reader, then you will know that I am big a curry lover.  I make it at least once a month at home.  I would make it more often, but the rest of my family, unfortunately, doesn't share my love for it.  To me, it's a wonderful winter dish.  Warmly spiced vegetables in a coconut milk broth with perfectly seasoned chicken, served over hot rice.  Yes!  To me, that is comfort food at its best.

Chicken and Cauliflower Coconut Curry

As I said in my previous post, this is the time of the year when we are all trying to be reasonably healthy after the indulgent holidays, but still keep ourselves warm and full through these bone-chilling winter days.  So, this is where this curry comes in.  Healthy, but satisfying.  Salads are great, but they don't warm you up like this dish does!  And if you go the brown rice route, you're one step healthier!  Cook this up and fill your bellies on these dark and cold winter days.  I know you won't regret it.  And it makes fabulous leftovers.


Chicken and Cauliflower Coconut Curry

Yield: 4-6 servings

  • 3 boneless, skinless chicken breasts, butterflied

  • 1 yellow onion, peeled and diced

  • 2 large sweet potatoes, peeled and chopped into bite sized pieces

  • 1 head cauliflower, chopped into florets

  • 6 Tablespoons coconut oil, divided

  • 1 teaspoon salt, divided

  • pepper to taste

  • 4 Tablespoons curry powder, divided

  • 2 teaspoons cumin, divided

  • 1/4 teaspoon cayenne

  • 2 (15 oz.) cans diced tomatoes

  • 1 (15 oz.) can full-fat coconut milk

  • 2 cups spinach leaves

  • chopped cilantro or parsley, for garnish

  • Cooked brown or white rice, for serving

Directions

Season the chicken with salt, pepper, 2 tablespoons curry powder and 1 teaspoon ground cumin.  Place 4 tablespoons of the coconut oil in a large skillet over medium-high heat.  Once melted, place the chicken in the skillet.  Lower the heat as necessary and cook the chicken until completely cooked through, flipping half way through.  Place on a cutting board and let cool.

Meanwhile, place the remaining 2 tablespoons of coconut oil in the now empty skillet.  Heat over medium-high heat.  Once the oil has melted, stir in the onion.  Let cook for 2 minutes.  Stir in the sweet potato and cook for another 3 minutes.  Add the cauliflower, 1/2 teaspoon salt, and cook for another 5 minutes, stirring occasionally.  Then stir in the remaining 2 tablespoons curry powder, 1 teaspoon cumin, and cayenne until the vegetables are coated.  Pour in the tomatoes and coconut milk and bring to a boil.  Reduce the heat to a simmer, cover and cook for about 10 minutes, or until the cauliflower and sweet potatoes are tender.

Shred the cooked chicken.  Once the vegetables are tender, stir in the chicken, and spinach.  Cook on low heat, stirring until the chicken is warmed through and the spinach has wilted.  Taste and add pepper, and remaining salt to taste.

Dish hot rice into serving bowls, spoon curry over the rice.  Garnish with freshly chopped parsley or cilantro.  Serve.

 

Source: Adapted from A Couple Cooks