Curried Chicken and Cauliflower

1 1/2 lbs chicken breasts , boneless and skinless cut into pieces
1 tablespoon canola oil
1 onion, yellow, diced
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground ginger
4 cups cauliflower florets
1 (13.5 oz) can light coconut milk
1/2 cup low sodium chicken broth
salt & pepper

Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.

Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced about 5 minutes.

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