• 2 large free range organic  chicken breasts
• 2 small onions, 2 green peppers or zucchini
• 1 large piece of ginger, finely chopped in food processor
• cumin, curry powder, cinnamon, paprika, cayenne pepper
• 2 cloves garlic, chopped
• 1 cup chopped carrots
• 1 head of cauliflower, chopped in food processor
• raisins (optional)
• 2 tbls coconut oil, 1-2 tbls ghee (optional)
• 0.5 – 1 cup coconut milk

Preparation

Put 2 tbls coconut oil at the bottom of a large soup pot, add chopped uncooked chicken, onions, and some of the spices. Cook the chicken and onions on medium heat, stirring often. The chicken gets a shredded texture that I like in this dish.

Once the chicken is cooked, add add the remaining vegetables, garlic, ginger, and 1-2 tsp of all of your spices. Add coconut milk and ghee if you want to add it. Let simmer ~20 min for the vegetables to soften and take up the spices. For the last 5-10 min, add raisins if desired.

As I taste and continue, I probably add 1 tbls or more of each spice since this is a large dish. I also use a LARGE chunk of ginger, because I love fresh ginger.

There isn’t anything special about this recipe, but since switching to a Paleo diet, this is my saving grace. I make a huge batch of this to eat anytime. As long as I have it ready, I don’t have an excuse to eat junk! Life gets hectic, so my husband and I make a big batch on the weekends. All of this is to taste. Feel free to add whatever vegetables or spices you prefer in your curry.

The end result is a big mush of curry awesomeness. My husband always wants salt on everything, so those who crave that will probably want added salt.