Chicken Curry with Veg - Paleo style

So I ate some pretty great food today, healthy strawberries with pecans and almond milk for breaky...it was late, so lunch was a bit of a snack-fest of carrots and broccoli whilst preparing dinner. I perused several on-line recipes (most of the basics were the same) and then added a few things to make it my own :) My husband enjoyed this one, but I will figure out a way to make it 'just' a bit spicier for his palate next time.

Chicken Curry with Veg:

1 (family/club size) package of boneless, skinless, chicken thighs

1 can coconut milk

1 onion sliced

2 cups broccoli chopped

2 cups carrots, sliced/chopped

2 cloves garlic, pressed (or finely chopped)

1 tsp finely chopped ginger

2 1/2 tsp curry powder

1/2 pinch each; tumeric, cumin seeds, carmadom and nutmeg

1 cup fresh tomatoes, peeled, seeded and diced

freshly ground salt & pepper to taste

• Cube chicken and brown in a tbsp of coconut oil. Set aside.
• Saute onions in coconut oil until soft.
• Steam carrots and broccoli until just tender. Set aside.
• Add curry powder, garlic, ginger, tumeric, cumin seeds carmadom and nutmeg to sauteed onions. Saute approximately 2 mins, add coconut milk. Simmer until starting to thicken (approx 3 mins on low)
• Add remaining ingredients and simmer until vegetables are tender, stirring frequently (approximately 5 mins).
• Serve on BASMATI rice (best flavour for curries)

Garnish with freshly chopped cilantro and almond toasted onions (I am an absolute freeeeak when it comes to French's fried onions, but they are loaded with gluten so I threw together some ingredients below to create what I thought would be close enough!!...Very close! A keeper :)

Almond toasted onions:

Slice one onion

Heat olive oil in a small frying pan (Olive for these onions tastes better and to be honest, all of this coconut takes a lot of getting used to!)

coat with almond meal/flour (you could egg the onions for better grip, but the taste is still great without the egg).

Fry until golden brown

Place on baking sheet and bake in 350 degree oven until a bit crispy (approximately 5 mins)

ENJOY!!!

I will learn to make a gluten/dairy free Na'an in the future, but did not have yeast to make today.

My husband gobbled it up and I was full very quickly. Good for me though, I love left-overs :)