CHICKEN CAULIFLOWER CURRY

Chicken Cauliflower Curry image

Provided by Deantini

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

340 g chicken breasts, boneless, skinless (12 oz)
2 tablespoons vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced (optional)
1/4 teaspoon salt
2 tablespoons mild curry paste
28 ounces diced tomatoes, 796 ml can
2 cups cauliflower florets
1 granny smith apple, diced
1/4 cup golden raisin
1 cup frozen peas
1/4 cup fresh cilantro, chopped

Steps:

Cut chicken crosswise into strips. In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.
In same skillet, fry onion, jalapeno pepper (if using) and salt, stirring occasionally, until softened, about 3 minutes.
Add curry paste; cook, stirring, until fragrant, about 1 minute.
Drain tomatoes and add to skillet.
Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes.
Add peas and half of the cilantro. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 343.5, Fat 15.5, SaturatedFat 3.3, Cholesterol 54.4, Sodium 264.1, Carbohydrate 31, Fiber 6.9, Sugar 19.2, Protein 23