South Indian Chicken Curry
with sweet potatoes / cauliflower / peas

Name: South Indian Chicken Curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cups Cauliflower, florets; 3/4 lb Potatoes, sweet, 1” (2.5 cm) cubes; 1 Tbsp Ginger, grated; 2 cloves Garlic, chopped; 1 1/2 lbs Chicken breasts, boneless and skinless, chopped; 1 Tbsp Oil, cooking; 1 Tbsp Butter; 2 Tbsp Tomato paste; 3 cups Stock, any type; 1/2 can Coconut milk, light (14 oz / 397 g can); 1 cup Peas, sweet (frozen or fresh); 1/2 Limes, juice of; 2 tsp Garam masala; 2 tsp Curry powder, yellow (such as Madras); 1/2 tsp Cumin, ground; 1/8 tsp Cinnamon, ground

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

This Indian curry gets its rich flavor from an easy mix of spices and creamy coconut milk. It is loaded with chicken and tons of vegetables for a healthy, satisfying dish.

Dependency

Steak au Poivre

Ingredients

Metric

Servings:

South Indian Chicken Curry:

Cauliflower - 2 cups , florets
Potatoes, sweet - 3/4 lb , 1” (2.5 cm) cubes
Ginger - 1 Tbsp , grated
Garlic - 2 cloves , chopped
Chicken breasts, boneless and skinless - 1 1/2 lbs , chopped
Oil, cooking - 1 Tbsp
Butter - 1 Tbsp
Tomato paste - 2 Tbsp
Stock, any type - 3 cups
Coconut milk, light (14 oz / 397 g can) - 1/2 can
Peas, sweet (frozen or fresh) - 1 cup
Limes - 1/2 , juice of

South Indian Spice Mix:

Garam masala - 2 tsp
Curry powder, yellow (such as Madras) - 2 tsp
Cumin, ground - 1/2 tsp
Cinnamon, ground - 1/8 tsp

Prep

Spice mix - Combine garam masala, curry powder, cumin and cinnamon. (Can be done up to 5 days ahead)
Cauliflower / Potatoes / Ginger / Garlic - Prep as directed. Combine ginger and garlic in one container. (Can be done up to 3 days ahead)
Chicken - Chop and then season with salt and pepper and tenderize with a fork.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until chicken is golden brown on the outside, 3 to 4 minutes (it doesn’t need to be cooked all the way through but will finish cooking in the liquid). Transfer chicken to a plate and set aside. Return pan to heat.
Add butter to hot pan. When melted, add ginger, garlic and spice mix and saute until fragrant, ~2 minutes. Add tomato paste and stir to combine with seasonings. Add stock, cauliflower and sweet potatoes. Bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender, 8 to 10 minutes. Add coconut milk, chicken and peas to the pan and continue cooking until everything is heated through.
Season curry with lime juice, salt, pepper and spices (remember different spices and stock have varying tastes, so you may need to adjust). Enjoy!

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