Thai curry cashew chicken casserole - paleo

Have you seen all the organic and free range chicken that is popping up in the stores now? I just recently found good chicken at Whole Foods to make my rosemary lemon chicken nuggets, and then Sprouts started carrying it. Chicken and I might be back together again.

Here is a super quick, delicious meal that will take you through two nights of dinners. 

I don't know about you, but I don't enjoy standing in that kitchen all that much, except for coming up with new dishes. But I love what comes out of there...

So our new thing: Two night meals. Because I am not a fan of left-overs, but if it is a planned second day meal, it's not left over. It was meant to be. Right?

Thai Curry Cashew Chicken Casserole

6-8 portions:

1.2 lbs chicken - add more chicken if you love more meat.

3 medium apples, diced

1/2 onion, diced - I dice up the whole onion, then freeze the other half and use it next time I need some onions.

4 cloves of garlic, minced

1 stick of lemon grass, minced - or squeeze a lime if you are fresh out of lemon grass

2 tbsp yellow curry powder

2 tsp coriander

2 tsp cumin

1/2 tsp chili - good amount if kids will be eating it, otherwise add more for more spice

salt, pepper to taste 

1 carton of Pomi diced tomatoes or similar

1 can of coconut milk - read label. They are not all equally good.I like and use this one.

I used lemon grass in this recipe. It looks like this, if you are not familiar with it.