Free Range CrossFit - Tempe, AZWhen I first learned how to cook I had an epiphany: I get to make ANYTHING I want to eat, WHENEVER I want it. This golden nugget of a lightning bolt struck me sometime in my 3 year of college. Fast food sucked and George-Forman-burned protein with white rice was no longer cutting it, so I called up my Mom to ask for some of the recipes to my favorite meals growing up. Most of them weren't 100% paleo (get off me, no one's perfect!), but they all had potential. Curry chicken was my absolute favorite. We used to serve it over white rice and it had a good amount of white flour in it. This became the fist meal I tried to "paleo-ize." I don't mean to toot my own horn, but we have this recipe nailed after several years cooking it! If you're looking for a great curry dish that takes a little bit of time and lovin', give this a shot.

Ingredients
Someone to cook for. Invite a friend, family member or loved on to test your creation.
Remodel your kitchen to allow for some serious dance moves.
The rest are option...
2lbs chicken thighs
yellow onion
red bell pepper
asparagus
head of cauliflower
baby bella mushrooms
1.5 cups chicken stock
1 cup coconut milk
2 tbsp coconut flour
3-5 tbsp yellow curry powder (depending on how much you lust the stuff)
1 tbsp ghee
.5 tsp garlic powder
.25 tsp sea salt
2 dashes cayenne powder

Free Range CrossFit - Tempe, AZ

Steps to greatness...
1. Preheat your oven to 375F.
2. Season chicken thighs with salt and pepper and roast for 20-25 minutes, flipping them halfway.
3. Chop onions & slice mushrooms. Slice red bell peppers and keep separate.
4. Cook mushrooms and onions over medium high heat with ghee until onions become translucent.
5. While shrooms and onions are cooking add the garlic powder to your liking.
6. Once cooked, coat the mushrooms and onions with the coconut flour, curry powder and cayenne. Stir until full coated.
7. Let the curry and flour "cook" for a few moments, then add the chicken broth and bell pepper slices.
8. Bring the whole mess to a boil, then reduce heat and let simmer for 10-15 minutes.
9. While simmering, cut up chicken into bite size pieces.
10. Chop asparagus and grate the cauliflower.
11. Add ghee and asparagus to separate pan and cook over medium high heat until the asparagus becomes tender.
12. Add the cauliflower to the asparagus with a dash of sea salt and cook for 3 minutes, stirring to ensure you don't scorch anything.
13. Remove curry concoction from heat and slowly add coconut milk and chicken pieces.
14. Serve curry over the cauliflower "rice" and enjoy!

Free Range CrossFit - Tempe, AZ
I wish I hadn't finished all the left-overs yesterday. I already want it again!