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Ingredients
- 1 1/2 lbs chicken breasts, boneless and skinless cut into pieces
- 1 tablespoon canola oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 4 cups cauliflower florets
- 1 (13 1/2 ounce) can light coconut milk
- 1/2 cup low sodium chicken broth or 1/2 cup water
- salt
- pepper
Details
Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from food.com
Preparation
Step 1
1 Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.
2 Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.
Reviews: This seemed like an intresting dish but I have to say it came out a pretty boring. I think a bit of lime juice and cilantro would really punch it up and provide a good complement to the more mellow flavors of the coconut and cauliflower. Thanks for posting the recipe though!
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