CURRIED CAULIFLOWER AND CHICKEN

Curried Cauliflower And Chicken image

Provided by Mark Bittman

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons neutral oil, like canola or grape seed
1/2 cup minced onion
1 head cauliflower, about 2 pounds
1 tablespoon cumin seed
2 teaspoons curry powder, or to taste
5 or 6 canned plum tomatoes, with juice
Salt and freshly ground black pepper
1 pound boneless chicken, cut into 1/2-inch cubes
Juice of 1 lemon
Minced cilantro or parsley for garnish, optional

Steps:

Put the oil in a 12-inch skillet, and turn the heat to high; add the onion, and cook, stirring occasionally, until it begins to brown. While it's cooking, trim the cauliflower and cut the florets into 1/2-inch-thick pieces.
When the onion has browned a little, add the cumin seed and curry powder and cook about 30 seconds. Add the cauliflower, and stir, still over high heat, for another minute. Cut up the tomatoes, and add them to the pan along with their juice, 1/4 cup water and a generous sprinkling of salt and pepper. Cover, and turn the heat to medium-low.
Cook 10 minutes, stirring once or twice. Add the chicken, stir, cover the pan again and cook 6 to 8 minutes longer, or until the chicken is cooked through. (If the sauce appears to be drying up at any time, add a little more water.) Stir in the lemon juice, taste and adjust seasoning. Garnish if you like, and serve.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 880 milligrams, Sugar 6 grams, TransFat 0 grams