Recipe

Chicken Curry With Cauliflower And Peas Recipe

	Thepiggs / All my dishes 1 year, 7 months ago I found this recipe on the Country Home magazine website. Originally was for leftover turkey but I changed it to chicken. Prep:15m Cook:30m Servings:6	Thepiggs
	indian curry delicious indian chicken vegetable cauliflower delicious curry

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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)

Directions

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.

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