Chick: Curry Chicken with Cauliflower and Peas

By Dski

Ingredients

• 1 medium onion, coarsely chopped
• 1 1-inch piece fresh ginger, peeled and coarsely chopped (2 Tbsp.)
• 5 cloves garlic, peeled and quartered
• 1/3 cup water
• 2 Tbsp. cooking oil
• 1 Tbsp. curry powder
• 1 14-oz. can unsweetened lite coconut milk or unsweetened coconut milk
• 1 1/2 lb. cubed, cooked chicken(4 cups)
• 3 cups cauliflower florets, broccoli florets, and/or red sweet pepper chunks
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup frozen peas
• 3 Tbsp. snipped fresh cilantro or basil
• Leftover mashed potatoes, warmed, or hot cooked rice
• Chopped cashews (optional)
• chutney, Indian pickles, and/or raita optional)

Preparation

Step 1

Place the onion, fresh ginger, garlic, and water in a blender or food processor. Cover and blend or process until smooth.

In a 12-inch skillet, cook the blended onion mixture in the hot oil over medium heat, stirring constantly, for 1 minute.

Add the curry powder; cook and stir for 1 minute more. Stir in the coconut milk.

Add chicken, cauliflower, salt, and pepper to the skillet; stir to combine. Bring to boiling; reduce heat and simmer, covered, for 15 minutes.

Add the frozen peas; cook and stir for 2 minutes more.

Stir in cilantro.

Serve chicken mixture over rice.
If desired, garnish with cashews and serve with chutney, pickles, and/or raita.
Makes 6 servings.
Revised original recipe from turkey to chicken.