This Thai Green Curry Chicken with Cauliflower involves using one pot to cook an entire Prime chicken in the curry sauce first and then adding the cauliflower at the end to absorb all of the curry flavours but not going mushy.
|1||whole Prime Chicken, cut up into chunks|
|1/2 cup||green Thai curry paste|
|2 can||coconut milk|
|1/2||head of cauliflower, cut into big florets|
|1 cup||cilantro leaves, loosely packed|
|1||medium onion, sliced|
|8||kefir lime leaves|
|6||cloves of garlic, minced|
|6 tbsp||coconut oil|
|1/4 tsp||of salt and pepper each|
Remove all of the skin and fat of chicken. Using a sharp cleaver, remove wings at the joint. Cut the chicken into quarters and cut drumsticks out at thigh joint. Then chop chicken breasts into big chunks so you would have about 3 pieces for each chicken breast. Leave the thighs intact. Season the chicken pieces with salt and pepper.
Heat a big pot with 4 tbsp. coconut oil on medium high. brown chicken on both sides for 2 minutes each side. Do not overcrowd and work in batches. Remove the chicken onto a separate plate. Add 2 tbsp. of coconut oil into same pot. Add onions and sauté for 5 minutes scraping any brown chicken bits. Add garlic and curry paste and sauté for about a minute. Add in the 2 cans of coconut milk and bring to a simmer stirring often. Add in the chicken pieces and cook on simmer for about 20 minutes.
Add all of the cauliflower pieces and the kefir lime leaves. Cook on simmer for about 10 -15 minutes until the cauliflower has cooked but not gone soft. Add a bit water if needed. Ladle in bowls and place cilantro leaves on top before serving.
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