Wednesday, July 12, 2017

Chick'n & Cauliflower Curry

I enjoy curry dishes, Jack doesn't. He tolerates them on occasion. If you are in the same camp as Jack then try a different dish. Just use the Search button on the right and find something non-curry. But every now a then a girl's gotta have some curry in her life. If you don't have Gardein or prefer not to use processed foods you could certainly use seitan or browned tofu in this dish.
Apparently Curries are hard to photograph well.
  • 1 package Gardein Teriyaki Chick'n (save sauce for something else)
  • 1 large sweet onion, thinly sliced 
  • 3 garlic cloves, minced 
  • 1" piece fresh ginger, minced 
  • 2 bell peppers (red, yellow, orange), cut into short strips 
  • 1 tablespoon olive oil 
  • 1 can (14 oz) coconut milk 
  • 1 tablespoon agave syrup
  • 2 tablespoons yellow curry powder (adjust amount depending on strength of curry) 
  • 2 tablespoons flour
  • salt and fresh ground, to taste 
  • 1 large cauliflower, cut into small florets 
  • garnish: fresh cilantro, chopped garnish green onions, chopped

Cut each strip of chicken into 3 pieces. Cook in a small amount of oil until brown, set aside. Preheat non-stick deep skillet with olive oil at medium heat. Add onion, garlic, ginger, peppers and cook stirring occasionally until soft, about 5 minutes.

Add coconut milk, agave syrup, curry powder, flour, salt, pepper and stir well.

Bring to a boil and add cauliflower. Return to boil, then reduce heat, cover and cook for 15 minutes.

Add the Chick'n pieces and cook another 5 minutes. Garnish with scallions and cilantro.

Serve the curry chick'n and cauliflower over your choice of brown rice or basmati rice.


Post a Comment