Chicken Curry

This will make your house smell amazing all day! It’s delicious, filling and jammed with nutrition!

  
What you need:

8 chicken thighs

Pinch of salt and pepper

1/2 onion finely diced

3 cloves of garlic 

1 tsp ginger, grated

2 1/2 tsp curry powder

1 1/2 tsp cumin

1 1/2 tsp dried coriander

Pinch of cayenne

3 cups of tomato sauce

2 small or 1 large sweet potato diced

1 can of coconut milk

1 cup of baby spinach

1/2 cup of frozen peas

1 head of cauliflower

If you have time start with cooking your onion and garlic, then add your chicken just to brown the chicken on the outside. If you don’t then slam it all in the crock pot.

While the chicken is browning add everything into your crock pot, minus the spinach, peas and cauliflower. When the chicken has browned on the outside go ahead and add that to the crockpot with those delicious onions and garlic. Put this on low for about 4hrs or until the chicken is shredding apart.

Add the peas and spinach about 20 minutes before serving, next grab your head or cauliflower and loosely cut it up and place it in your food processor. Next pulse it until it looks like rice. Take the “riced” cauliflower out and place it into a cooking pan with a little olive oil and close the lid on top. Cook the cauliflower just a few minutes, long enough to fluff it up together and heat in up.

Finally, serve the coconut curry on top of your “riced” cauliflower and enjoy all of these flavors that you just cooked!

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