Ingredients

How to make it

  • 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 mashed potatoes or rice. If desired, garnish with cashews and serve with chutney, pickles, and/or raita. Makes 6 servings.
  • Revised original recipe from turkey to chicken.
  • I would also half boil a couple of cubed potatoes and add, along with the other vegetables. Potatoes, cauliflower and peas make a delicious curry all by themselves, without meat.
  • Per serving: 399 cal., 14 g fat (5 g sat. fat), 88 mg chol., 640 mg sodium, 29 g carbo., 4 g fiber, 37 g pro.

Reviews & Comments 3

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    " It was excellent "
    Romanejo ate it and said...
    Rave reviews from whole family. I just changed the order a little: first sauteing the onion, garlic and ginger before processing it, then adding the curry powder and coconut milk to the processor before pouring it into the pan/skillet and continuing.
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  • chefmeow 6 years ago
    This sounds amazing. I bet it's good with chicken or turkey. Thanks for the post.
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  • pudgy47 6 years ago
    Like the sounds of this one. must try!!!
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  • pleclare 6 years ago
    This sound super,will have to try very soon!
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