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Sweet Potato Chicken Curry with Rice and When to Eat It.

January 17, 2011  |  Food  |  Share

One thing that will make eating a Paleo type diet easier is to get rid of your preconceived notion of meals. When to eat and what to eat.

The limitations of eating certain types of food for certain meals can add stress to your day. And adding stress is something we want to avoid. To keep it simple, eat when you hungry and eat the healthiest and easiest option you have at the time. I think I might even have some of this leftover curry for breakfast tomorrow. Just because its breakfast time does not mean I need to have bacon and eggs.

When we first started eating more of a Paleo type diet all we ever ate for breakfast was eggs and bacon. Don’t get me wrong, I love my eggs and bacon. Having it everyday can get tiresome. So my point is, eat good quality food and don’t hold yourself to these westernized diet guidlelines of breakfast, lunch and dinner. More importantly is not to hold onto the types of foods you need to eat for these meals.

This has been a difficult transition for us, but we are getting there. We still eat 3 square meals a day and sometimes snack in between, but it fits in our schedules this way. And it doesn’t matter to me what I eat when. The food we are eating now is so high-quality and so tasty I want to eat it all the time.

Sweet Potato Chicken Curry
I wasn’t great about taking pictures while making this meal, but it is super quick and easy.

Ingredients:
Chicken Thighs – I used 5 thighs, but could have used a couple more.
2 sweet potatoes
1 large onion
2 zucchinis
1 can of diced organic tomatoes
4 medium sized carrots
3 cloves of garlic
4T of curry – I usually use curry paste, but was all out.
1/2t of ginger – again all out of fresh ginger. Had to use the powder.
1t cinnamon
1/4t tumeric
1/4t cayenne
cilantro just a dash at the end
coconut oil
1.5 cans of coconut milk
1 head of cauliflower for the rice

First set up your steamer for the sweet potatoes. Peel and cut sweet potatoes and steam. Take the potatoes out just before they are done. We don’t want them to get mushy when we add them into the curry. Add a spoonful of coconut oil to a large pan and brown chicken. When chicken is browned remove from pan and set aside. Add all your chopped carrots, onion, zucchini and garlic into the same pan and saute. When veggies are done add in tomatoes, potatoes and chicken. Add all your spices then your coconut milk. Bring to a boil then cover and simmer for 30-35 minutes. Now prep your rice. Cut up the cauliflower into chunks that will fit into your food processor. Pulse until the cauliflower is the size of rice. Add a heaping spoonful of coconut oil to a pan on medium heat and add cauliflower. Will only take about 5-8 minutes to cook.
Dish up rice, top with your curry and some cilantro and serve. Mmmm

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2 Comments


  1. Breakfast? Why not just heat up the leftovers and toss a couple sunny-side-up eggs on top? Fried or poached eggs work wonders for leftovers!

  2. I am sorry, that is what I meant to say. I made this for dinner then reheated it for breakfast. But, the egg idea sounds really good. I will have to try that next time.

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