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