South Beach Indian Chicken
"From the Quick and Easy Cookbook"
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 lbs chicken breasts, boneless and skinless cut into pieces
- 1 tablespoon canola oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 4 cups cauliflower florets
- 1 (13 1/2 ounce) can light coconut milk
- 1⁄2 cup low sodium chicken broth or 1/2 cup water
- salt
- pepper
directions
- Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.
- Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.
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Reviews
-
This seemed like an intresting dish but I have to say it came out a pretty boring. I think a bit of lime juice and cilantro would really punch it up and provide a good complement to the more mellow flavors of the coconut and cauliflower. Thanks for posting the recipe though! I checked the cookbook out at the library and just wanted to save a few that looked interesting to me. I was glad to find this one already posted. Thanks again!
