Quick whole30 and paleo kale chicken curry! Healthy, easy, and family friendly. A fusion of greek and curry goodness. Dig in!

• 8 cups kale chopped
• 1-2 tablespoons coconut oil for sautéing
• avocado oil greek dressing I use Primal Kitchen

• 2 cups sweet potatoes cubed (about 2 sweet potatoes)
• 1-2 tablespoon olive oil for cooking
• 1 tablespoon cumin powder
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper powder

• 4 boneless skinless chicken thighs or small chicken breasts
• 3 teaspoons cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon sea salt to taste
• 1/2 teaspoon ground ginger
• 1/2 teaspoon mustard powder
• fresh cracked pepper to taste
• 1 tablespoon olive oil

• homemade paleo tzatiki optional
• 1 cup baby tomatoes sliced in halves
• 1/2-1 cup thai chili lime roasted cashews crushed (or regular roasted cashews)

• 8 cups kale chopped
• 1-2 tablespoons coconut oil for sautéing
• avocado oil greek dressing I use Primal Kitchen

• 2 cups sweet potatoes cubed (about 2 sweet potatoes)
• 1-2 tablespoon olive oil for cooking
• 1 tablespoon cumin powder
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper powder

• 4 boneless skinless chicken thighs or small chicken breasts
• 3 teaspoons cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon sea salt to taste
• 1/2 teaspoon ground ginger
• 1/2 teaspoon mustard powder
• fresh cracked pepper to taste
• 1 tablespoon olive oil

• homemade paleo tzatiki optional
• 1 cup baby tomatoes sliced in halves
• 1/2-1 cup thai chili lime roasted cashews crushed (or regular roasted cashews)

1. In a large fry pan (or wok) toss together the ingredients for the sweet potatoes. Cook in the fry pan over medium heat until the sweet potatoes are crispy. Stir them on occasion, so they don't burn! Once they are cooked, remove them from the pan and set aside.
2. For the chicken, use kitchen scissors and cut the thighs into bite size chunks. Toss the chicken together with spices and olive oil. Saute the chicken in the fry pan over medium heat for about 8-10 minutes until cooked (stirring on occasion). Once the chicken is cooked, remove from the pan and set aside for later.
3. Toss the kale and coconut oil in the fry pan and saute for 5-8 minutes until soft then drizzle with greek dressing (I used Primal Kitchen brand). Add in the chicken, sweet potatoes, chopped tomatoes and toss together. Top off with tzatiki and thai chili cashews.