chicken + cauliflower curry

Confession: I didn’t know what curry was until about a year ago. Second confession: This is the first time I’ve ever made it. Third confession: It’s SO GOOD and SO EASY (although I don’t know how authentic this really is).

Hello weeknight dinner solution! It’s essentially sautéing some garlic and onion. Adding some sliced chicken breasts and spices. Adding some greek yogurt and steamed cauliflower. Serving over rice or with naan bread. Preferably both. Put some hummus & veggies on the side and your people will be ah-mazed. It’ll be our little secret that this meal is way easier to pull together than it looks.

I’m kind of a baby when it comes to spicy food so if you’re worried about this being way spicy – it’s not. But it totally can be if that’s what ya want! Just add more curry powder + paprika + whatever else people put in their food to make it spicy?? Don’t ask me. I avoid all the spicy things.

Did you think I was done with confessions because I just thought of another. I may have set out to make this a bit creamier than it turned out….that’s what happens when you think you have chicken broth in the fridge and then you find out halfway into cooking the food that you indeed do not. So if you want a creamier-saucier curry, you could probably make that happen with some broth. Honestly, this recipe is really what you want it to be.

Also, this dish would still be really good if you made it with just the cauliflower. Actually I think that’s how I’m going to make it next time. Maybe with some homemade naan, too.



Recipe:

  • 2 lb chicken breast, sliced
  • 2-3 tsp garlic
  • 1/2 yellow onion minced
  • 1 TBS olive oil
  • A few spoonfuls greek yogurt
  • Splash of milk
  • 2 cups steamed cauliflower
  • 2 TBS curry powder
  • 2 tsp paprika
  • 1 tsp cumin
  • Salt
  • Pepper

Steam cauliflower and set aside. Slice chicken breasts into thin pieces. Add oil to pan and sautée garlic and onion over medium high heat until the onion is translucent. While that’s sautée-ing, season the chicken with salt + pepper and then add to the pan when the onion is translucent. Stir occasionally until the chicken is fully cooked (you can always take a piece out and cut into it to make sure that it’s done*) and then add the curry powder, paprika, and cumin. Stir to coat the chicken evenly with the spices and let cook a few more minutes. Add a few spoonfuls of greek yogurt and a splash of milk until desired level of thickness/sauce is reached. Add the steamed cauliflower last. Taste and add more spices if needed. Best eaten hot with rice + naan!

Yield: About 6 servings

*If you do this, make sure to chose one of the largest pieces. If you chose a small piece it may be done but a large piece may still be pink in the middle. If the large piece is done it’s a good indication that all the chicken is done.*

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