The weather has been beautiful this past week here in SoCal. Highs in the mid 70′s and lows into the 60′s, sunshine has been abundant with a little bit of June gloom in the mornings (which I absolutely love). Yesterday D and I were strolling along the Seal Beach pier and we talked about how only last week we were enjoying Inch Beach in the Dingle Peninsula and the waters of the Atlantic and now, we’re back on the Pacific side!
Once summertime rolls in, I try to spend less time in front of the stove because the kitchen always feels like an inferno to me. As I go through my list of recipes that are part of our dinner rotation, I realized I still haven’t posted this Ground Chicken Curry and Roasted Vegetable recipe that I learned from Pete of Pete’s Paleo. I met him and his wonderful wife Sarah during one of the Balanced Bites seminar earlier this year in LA. By the way, he makes the best bacon I’ve ever had! I can’t wait to order some when I head down to SD this summer
The roasted vegetables can be any combination depending on what is seasonally available. My favorites usually are brussels sprouts, parsnips, golden beets and carrots. I roast them in the oven on the convection roast setting at 375F for 15 minutes, and flip the vegetables halfway to make sure they do not burn. Once cooked, drizzle with EVOO, season with salt, pepper, lemon juice and finish with fresh lemon zest.
* The measurements for the seasonings in the recipe below are based on my taste preference and can be easily adjusted.
- 1½ lbs of ground chicken
- 1 cup diced San Marzano tomatoes
- 1½ tbsp curry powder
- 1 tsp Red boat fish sauce
- 1 tbsp ghee
- ground pepper to taste
- Sautee ground chicken in melted ghee over medium heat.
- Once meat is a little browned, add curry powder, fish sauce and ground pepper. Mix to combine well and simmer for a couple of minutes.
- Add the diced tomatoes, lower the heat and simmer until tomatoes are cooked.
- Serve with roasted vegetables.