South Beach Indian Chicken |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the Quick and Easy Cookbook Ingredients:
1 1/2 lbs chicken breasts, boneless and skinless cut into pieces |
1 tablespoon canola oil |
1 onion, diced |
2 garlic cloves, minced |
1 tablespoon curry powder |
1 teaspoon ground ginger |
4 cups cauliflower florets |
1 (13 1/2 ounce) can light coconut milk |
1/2 cup low sodium chicken broth or 1/2 cup water |
salt |
pepper |
Directions:
1. 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.
2. 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 or water. 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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