• 2 1/2 Tbsp. ghee divided
  • 1 large yellow diced
  • 2 Tbsp. ginger grated
  • 5 cloves garlic minced
  • 1 Tbsp. chilli powder 
  • 2 Tbsp. curry powder
  • 1/2 tsp. turmeric
  • 1/2 tsp. garam masala
  • dash cinnamon
  • 2 small zucchini, chopped
  • 3 handfuls spinach
  • 1 cup Roma Tomatoes diced (about 2)
  • 2 large boneless skinless chicken thighs about 2 lb., cut into bite-sized pieces
  • 2 medium sweet potato
  • 1  can full fat coconut milk

To Serve: 

  • cauliflower rice sautéed
  • fresh parsley


  1. Heat 2 tablespoons ghee in a large skillet over medium heat. Cook onions and ginger until onions are soften, then add chilli powder, curry powder, turmeric, garam masala, cinnamon, and a few big pinches of salt . Stir well to combine and sauté on low heat until brown but not burned, about 10 minutes.  Add a tablespoon or two of water, as needed, to keep from burning. Cook until the curry smell begins to become more prominent
  2. Add tomatoes and cook until the becomes more of a soup paste. Transfer to food processor or blender; process until a smooth paste. Set aside.
  3. Return skillet to stove and add 1 tablespoon ghee. Add chicken pieces and cook, stirring frequently. Add mushrooms and zucchini and sauté until browned and softened. add chopped sweet potato 
  4. Add curry paste back in and stir well to combine. Sauté for 2-3 minutes, then add  and can of coconut milk and water if needed . Stir well. Simmer 20-30 minutes or until sauce is thickened, sweet potatoes are cooked and chicken is cooked through.  Add in spinach and cook until wilted. Remove from heat. 
  5. Spoon cauliflower rice into serving bowls, top with chicken curry, then garnish with chopped fresh parsley. 




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