I’ve been sick as a dog (or maybe a sad puppy) this week. But there’s no time like now to be extremely grateful for delicious, wholesome, easy meals like this one.
One pot creamy chicken curry
adapted from Food52
2 tbs vegetable oil
1 tbs EVOO
4 minced garlic gloves
1 large yellow onion, sliced
4 tsp curry powder
3 tsp ground cumin
1/2 tsp crushed red pepper flakes
2 tsp mustard
1 lb. boneless chicken breast, cut into bite-size pieces
1 head of cauliflower
1 can chickpeas, drained and dried
2 1/2 cups coconut milk
2 tsp. tomato paste
cilantro for garnish
Preheat oven to 400. Cut cauliflower into medium-size pieces, toss with EVOO. Sprinkle with salt and pepper, bake for 20-25 minutes until fork tender.
Heat vegetable oil in a heavy bottom pan or dutch oven.
Add onions, cook until transparent. Add garlic. Add all spices (reserve 1 tsp of curry) and tomato paste.
Rub chicken with remaining curry, salt, and pepper. Add to pot and cook for 5-6 minutes until outside is golden.
Deglaze pan with coconut milk, 1/2 cup at a time.
Add chickpeas and cauliflower. Bring to a simmer and allow to cook on medium-low heat for 10 minutes. Salt to taste.
Serve with cilantro and a squeeze of lime over rice or noodles.