Chicken Curry Skillet

Course: Main

Cuisine: Dairy Free, Egg Free, Gluten Free

Keyword: Comfort Food, Healthy

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: people

Calories: 601kcal

Need an easy and delicious dinner? This one gets two thumbs up from our kitchen.

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Ingredients

1 medium onion, diced
1 tbsp butter or coconut oil
2 cloves garlic, minced
8 medium chicken thighs, skinless & boneless
4 medium carrots, sliced into rounds
1 head cauliflower, cut into bite sized pieces
2 medium potatoes, diced
1 red pepper, diced
1 cup peas, frozen
1 can coconut milk
1 tsp sea salt
2 tsp curry powder
1 tsp turmeric
1 inch ginger, peeled & minced
1/2 cup cilantro, minced

Instructions

Season your cast iron skillet with coconut oil or add 1 tbsp to your regular frying pan. Fry onion until soft. Add chicken to frying pan and season with sea salt. Allow chicken to get a little browned on the outside. Add the rest of the ingredients and simmer for about 45 minutes or until chicken is cooked through. Serve with basmati or brown rice and sprinkle fresh cilantro on top.

Notes

To save yourself a bunch of time, use a mini food processor to chop and mince the onion, garlic, ginger and cilantro. Start by chopping the onion by itself in the processor. Once the onion is in the frying pan with the chicken, mince the garlic, ginger and cilantro all together. This is the food processor that I use. It gets a regular work out in my kitchen and is worth every single penny!

Nutrition