Monday, April 4, 2011
I just tried this recipe on my family and it was surprisingly wonderful. The combinations of spices and vegetables are really good together. Most of them really liked it. It may have been a little spicy for the younger children but the rest of them really enjoyed it. CHICKEN CAULIFLOWER CURRY 12 oz. Boneless Skinless Chicken Breasts 2 Tbsp. vegetable oil 1 onion, chopped 1 jalapeno pepper, seeded and minced (optional) 1/4 tsp salt 2 Tbsp mild curry paste 1 can diced tomatoes 2 cups cauliflower florets 1 Granny Smith apple, diced 1 cup frozen peas 1/4 cup chopped fresh coriander or cilantro Preparation Cut chicken crosswise into strips. In a medium size skillet heat 1 tbsp oil on med-high heat. Brown chicken until tender, then take out of the skillet and place in a bowl for later. In the same skillet cook onion, jalapeno pepper and salt, stirring occasionally until tender, about 3 minutes. Add curry paste stirring until fragrant, about 1 minute. Drain tomatoes and add tomatoes to the skillet. Return Chicken to skillet and add cauliflower florette's, and diced apple; cover and simmer until cauliflower is tender. About 10 minutes. Add peas and half of the coriander, stir and simmer for 5 minutes to let the flavors blend. Sprinkle remaining coriander on the top. Most of my children liked this with a dollop of sour cream on the top, this helped decrease the jalapeno heat. I tweaked the recipe a little bit by doubling the amount of cauliflower, and putting in extra peas. I scraped out the membranes and seeds of one jalapeno pepper and that was still a little spicy for my younger children, it was perfect for the older ones though. ENJOY!