Curried Chicken & Cauliflower
  • 2 teaspoons olive oil
  • 1 cup thinly sliced onion
  • 2 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons mild curry powder
  • 1 tablespoon minced garlic
  • 1 large head of cauliflower (cut into small florets)
  • 1 cup chopped seeded peeled tomato
  • 1 cup whole-milk plain, unsweetened yogurt
  • 1/2 cup finely chopped cilantro
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon paprika (add more if you want it spicy)
  • 1 teaspoon salt
  • Dash of Turmeric
  • 1-2 large chicken breast minced(boneless, skinless)
  1. Heat the oil in a large frying pan over medium-high heat.
  2. Add onion and ginger; cover and cook 3 minutes, stirring frequently.
  3. Reduce heat to medium. Add curry powder, paprika, cumin, coriander, turmeric, and garlic; cook 30 seconds, stirring constantly.
  4. Add all remaining ingredients, stirring well to combine.
  5. Bring to a boil (yogurt will curdle); cover, reduce heat, and simmer 10 minutes.
  6. While cauliflower is simmering, saute chicken in a separate frying pan in olive oil and a dash of salt. When chicken is cooked through but not brown, add to cauliflower and mix.
  7. Once chicken is coated with sauce, remove sauce from pan and reduce in the sauce in the other frying pan (the one where you sauted the chicken). Be sure to remove most of the liquid and fry cauliflower/chicken mixture on high heat until the cauliflower and chicken pieces are golden brown.
  8. Top with the sauce reduction and cilantro sprigs, if desired.
I made this with my sister when our husbands were out of town and we loved it!