Chicken and Vegetable Curry

By now, you must know that I have found only success with the recipes in Joy Bauer's  book and those found on her website.   Although the recipes are online and that means we can and should make them, I believe in supporting those chefs that give my family such pleasure in eating.  Based on that I recommend her book, Slim and Scrumptious.  It is a wonderful addition to your cookbook library and I can always find a recipe that fits my needs and desires.

Chicken and Vegetable Curry adapted from Joy Bauer

Ingredients:

1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch chunks
1/4 teaspoon kosher salt
1 tablespoon olive oil
1 large onion, chopped
1 teaspoon turmeric
1 teaspoon minced fresh ginger
2 tablespoons curry powder
1 head cauliflower cut into 1-inch florets, stem discarded or 1 large bag of frozen cauliflower
1 (15-ounce) can chickpeas, rinsed and drained
1 (15-ounce) cans diced tomatoes, preferably no-salt-added

Method:

In a large skillet, heat the oil over med-high heat.

Add the chicken and cook, stirring, 3 to 4 minutes, until the chicken begins to brown.

Transfer the chicken to a plate.
Add the onion, and cook 3 to 4 minutes, until it begins to soften and become translucent.

Add turmeric, ginger, and curry powder and cook, stirring, 1 to 2 minutes, until the mixture becomes fragrant.

Add the cauliflower, chickpeas, and diced tomatoes (plus liquids).

Lower heat to a simmer.

Cover and cook 8 to 10 minutes, until the cauliflower is tender.

Uncover and, return the chicken to the pan, and cook, stirring occasionally, 10 to 15 minutes longer, until the chicken is cooked through but still tender and the liquid thickens.
Remove from heat.

Eat and enjoy.

Linked to:  Waste Not Want Not Wednesday     This is How We Roll