Cauliflower, Sweet Potato And Chicken In A Red Curry Sauce

I love making ethnic food, the different spices, garlic and ginger create a delicious flavour. I have used organic GF curry powder to make this an easy recipe but you can do your own mix using cardamom, cumin, turmeric, coriander and cayenne.

By using vegetables, lean chicken breast and just a tbsp. of coconut oil this recipe is also diet friendly. This chicken curry is especially healthy because we are using ginger, which is excellent for digestion, garlic, organic spices and fresh organic cilantro. Fresh cilantro is known to flush mercury out of your body if used properly. I would call this meal one that promotes good health, just add quinoa, salad or brown basmati rice and you will have a nutritionally balanced gluten-free meal

Serves 4

 

Ingredients

1 tbsp. coconut oil • 5 garlic cloves, finely chopped or grated • 2 tbsp. freshly grated ginger
2 tbsp. organic GF curry powder
2 cups chopped organic tomatoes or 1 x (13.5 oz.) organic canned tomatoes
1 ½ cup + 1 cup water
1 organic red pepper, cut to bite size
4 organic or free range chicken breasts, cut to large bite size pieces
2 cups organic cauliflower, cut to bite size
2 cups sweet potato, cut to bite size
1 tbsp. organic GF apple cider vinegar
1 tsp. sea salt or to taste
1 tbsp. cornstarch
1 bunch organic cilantro, chopped

Instructions

Heat coconut oil to medium temperature in a large sauté pan, add garlic, ginger and cook for a moment until just fragrant, careful not to burn the garlic and ginger
Add tomatoes and 1 ½ cup water and stir
Add red pepper, chicken, cauliflower and sweet potato, cook for 15 - 20 minutes or until vegetables are just done
Mix 1 cup of water with apple cider vinegar, salt and cornstarch and pour over curry, bring to boil and turn off the heat, stir in cilantro just before serving


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