Thai Style Curry With Chicken Thighs and Cauliflower

• skinless chicken thighs, chopped to 3 inch cubes↗2 lbs
• head cauliflower, coarsely chopped↗1
• carrots, peeled and sliced into rounds↗2
• large baby portabella mushrooms, sliced↗6
• garlic cloves, chopped↗3
• medium yellow onion, chopped↗1
• lb pineapple chunk↗1 lb
• (14 ounce) can unsweetened coconut milk↗1 can
• chili pepper, of your choice whole or unseeded↗1
• kosher salt, to taste↗1 teaspoon
• black pepper↗1 teaspoon
• chili powder, to taste↗1⁄2 teaspoon
• sugar↗2 teaspoons
• jamaican style curry powder, or homemade paste with fish oil↗2 tablespoons

Step-by-step instructions

1. 1

   Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan.

2. 2

   Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone.

3. 3

   Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side.

4. 4

   Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer.

5. 5

   Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally.