Paleo Cà Ri Gà (Chicken Curry)

Ingredients

• 1.5 lb Chicken thighs
• 2 cans Coconut milk
• 2 medium Sweet potatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 2 tbsp Coconut aminos
• 1 tbsp Fish sauce (paleo)
• 1 tbsp Lime juice
• 1/4 cup Cilantro

Instructions

1. 1Cut the 1.5 lb of chicken thighs into 1-inch pieces. Place the chicken pieces in a bowl and season them with salt and pepper.
2. 2Peel and dice the 2 medium sweet potatoes into 1-inch cubes. Peel and dice the 1 medium onion into 1/2-inch pieces. Peel and mince the 3 cloves of garlic. Peel and mince the 1 inch of ginger.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. Add the minced garlic and minced ginger and cook for 1 minute more, until fragrant.
4. 4Add the 2 tbsp of curry powder and 1 tsp of turmeric powder to the pot. Stir constantly for 1 minute until the spices are fragrant.
5. 5Add the seasoned chicken pieces and the diced sweet potatoes to the pot. Cook, stirring occasionally, for 5 minutes, until the chicken is lightly browned on all sides.
6. 6Pour in the 2 cans of coconut milk, 2 tbsp of coconut aminos, and 1 tbsp of paleo fish sauce. Stir everything together. Bring the mixture to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 30-35 minutes, or until the sweet potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
7. 7Stir in the 1 tbsp of lime juice.
8. 8Serve the chicken curry hot, garnished with the 1/4 cup of chopped cilantro.

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