Chicken Curry with Cauliflower and Peas
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT30M
- Cook Time: 30 Minutes PT45M
- Total Time: 45 Minutes
- Difficulty: Intermediate
- Serves: 5 people
- Cuisine: African
Heat 3 Tbsp olive oil over medium high heat in a large skillet.Add chicken and brown, about 4 minutes.Remove chicken and juices to a bowl.Add 2 Tbsp oil an
Ingredients:
- 5 boneless skinless chicken thighs, trimmed of fat and cut into bite sized pieces
- 5 Tbsp olive oil, divided
- 1 yellow onion, chopped
- 2 tsp Garam masala
- 2 tsp ground cumin
- 2 tsp ground turmeric,
- 1 tsp ground coriander
- 8 green cardamom pods crushed, seeds scraped out, husks discarded, coarsely ground with a mortar and pestle
- ¼ tsp cayenne pepper
- 1 inch piece of ginger root, peeled and grated
- 1 large clove garlic, minced
- 1 head cauliflower, core removed and cut into florets
- 1 can light coconut milk
- ½ cup chopped cilantro leaves
- 1 cup frozen thawed green peas
Directions:
- Heat 3 Tbsp olive oil over medium high heat in a large skillet.
- Add chicken and brown, about 4 minutes.
- Remove chicken and juices to a bowl.
- Add 2 Tbsp oil and onion and sauté about 2 minutes until softened.
- Add spices: garma masala through cayenne pepper, and ginger to pan and stir about 2 minutes to bloom spices.
- Add garlic and cook about 30 seconds until aroma comes.
- Add coconut milk and stir scraping bottom of pan to release browned bits and spices into broth.
- Add chicken and juices back to pan.
- Add cauliflower to pan, cover and simmer 10 minutes.
- Uncover pan and simmer 8 minutes more to thicken slightly.
- Add cilantro and peas and simmer about 1 more minute until peas are heated through.
- Serve over rice.