Chicken Curry

by

Ingredients

  • Vegetable oil (1/4 cup)
  • Large Onion (thinly sliced)
  • Chopped Fresh Garlic (2 lrg cloves)
  • Red Pepper (sliced)
  • Fresh Ginger (2 tsp finely chopped)
  • Ground Coriander (4 tsp)
  • Cumin (1 tsp)
  • Turmeric (1/8 tsp)
  • Cayenne Pepper (1/8 tsp)
  • Black Pepper (1/8 tsp)
  • Salt (1.5 tsp)
  • Medium Tomato (chopped)
  • Water (1/2 cup)
  • Cauliflower (1 head) cut into medium chunks
  • Boneless Chicken Breast (1 lb) cut into 1.5 inch pieces
  • Unsweetened Coconut Milk (3/4 cup)
  • Cinnamon (1/8 tsp cinnamon)
  • Ground cloves (1/8 tsp)
  • Cilantro (chopped for garnish)
  • Rice to serve over

Instructions

  1. Heat the oil
  2. Add onion with salt and pepper to taste and cook until browned on edges
  3. Add the garlic and ginger and cook for 1 minute
  4. Add the coriander, cumin, turmeric, cayenne, and black pepper – stir for 1 minute
  5. Add the salt, tomato, and water
  6. Cook over medium low heat stirring constantly until the tomato is softened
  7. Add the chicken & cauliflower with salt and pepper to taste
  8. Simmer uncovered stirring occasionally for 15 minutes
  9. Add the coconut milk & red pepper with salt and pepper to taste
  10. Simmer partially covered for another 15 minutes (or until gravy thickens and chicken is cooked)
  11. Add the cinnamon and cloves and simmer another minute
  12. Remote the chicken from the heat and garnish with the cilantro
  13. Serve with rice

Notes

Excellent with naan