Primal Coconut Curry Chicken

4 Chicken Breasts, Bone in and with Skin (approx 3 lbs)
2 Tbsp Coconut Oil
1 Tsp Mustard Seeds
1 medium Onion, Finely Chopped
3 Garlic Cloves, Crushed
1 2-inch piece of ginger root, grated (or 1 1/2 Tbsp jarred, minced)
1 green chili, seeds removed, finely chopped (optional)
1 Tsp Ground Cumin
1 Tbsp Ground Coriander
1 Tsp Ground Turmeric
Cayenne Pepper or Hot Pepper Sauce to taste
1 Tbsp White Wine Vinegar
1 1/4 Cup Coconut Milk
1 Head Cauliflower, cute into 2 inch florets

Heat oil in a large skillet or flameproof casserole, add chicken and cook over medium-high heat 8-10 minutes, turning once or twice to brown exterior.

Remove meat pieces from the pan to a large plate or platter. Add mustard seeds and cook about 1 minute, until they begin to pop.

Add onion to the pan and cook, scraping up the fond, the flavorful brown bits on the bottom of the pan, until soft and golden.

Stir in garlic, ginger root, green chili, and ground spices; cook about 2 minutes. Stir in vinegar, then return pieces of meat to the pan, turning to coat the pieces all over with the spicy mixture.

Pour coconut milk over all and bring to a slow boil. Cover, reduce heat to low and simmer about 40 minutes, or until the meat is fork tender. Add the cauliflower florets in the last 10 minutes of cooking and simmer until tender.

Serving Size: 4 Servings, 1 breast each

Number of Servings: 4

Recipe submitted by SparkPeople user BECKYW50.