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Chicken Cauliflower Curry

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Ingredients

Adjust Servings:
340 g chicken breasts, boneless, skinless (12 oz)
2 tablespoons vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced (optional)
1/4 teaspoon salt
2 tablespoons mild curry paste
28 ounces diced tomatoes, 796 ml can
2 cups cauliflower florets
1 granny smith apple, diced
1/4 cup golden raisin
1 cup frozen peas
1/4 cup fresh cilantro, chopped

Nutritional information

343.5
Calories
139 g
Calories From Fat
15.5 g
Total Fat
3.3 g
Saturated Fat
54.4 mg
Cholesterol
264.1 mg
Sodium
31 g
Carbs
6.9 g
Dietary Fiber
19.2 g
Sugars
23 g
Protein
464g
Serving Size

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Chicken Cauliflower Curry

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    Cuisine:

    Wonderful dish! Great flavor and very easy to make. Loved the addition of the cauliflower and raisins. The only change I made was to leave out the apples -- just our preference. Will definitely make this dish again. Made for Everyday is a Holiday, March, 2014.

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Cauliflower Curry, This recipe is from the cooking show Best Recipes Ever – which I love because the hostess Kary provides some really great and useful tips about cooking and ingredients as she goes along Plus she has realy beautiful bowls and platters – I love bowls Yummy dishes too This dish is great with Indian Raita – recipe #397633 and some naan, Wonderful dish! Great flavor and very easy to make Loved the addition of the cauliflower and raisins The only change I made was to leave out the apples — just our preference Will definitely make this dish again Made for Everyday is a Holiday, March, 2014 , WOW – this was just delicious! used dark raisins and fresh parsley instead of golden raisins and cilantro, as that’s what I had on hand I did add the optional jalapeno and a medium-heat curry paste and thought it was the perfect amount of heat for this dish Easy to make, colorful to look at, wonderful flavor – we loved everything about this thanks for sharing a keeper!


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    Steps

    1
    Done

    Cut Chicken Crosswise Into Strips. in Large Skillet, Heat 1 Tbsp of the Oil Over Medium-High Heat; Brown Chicken, in Batches and Adding More Oil as Necessary. Transfer to Bowl. Drain Fat from Skillet.

    2
    Done

    in Same Skillet, Fry Onion, Jalapeno Pepper (if Using) and Salt, Stirring Occasionally, Until Softened, About 3 Minutes.

    3
    Done

    Add Curry Paste; Cook, Stirring, Until Fragrant, About 1 Minute.

    4
    Done

    Drain Tomatoes and Add to Skillet.

    5
    Done

    Return Chicken to Pan. Stir in Cauliflower Florets, Diced Apple and Raisins; Cover and Simmer Until Cauliflower Is Tender, About 10 Minutes.

    6
    Done

    Add Peas and Half of the Cilantro. Simmer, Covered, Until Steaming, About 5 Minutes. Sprinkle With Remaining Cilantro.

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