3 tbls yellow curry powder
1 tsp ground ginger
2 tbls vegetable oil (I used sesame)
1 white onion
2 cloves garlic (crushed)
1 lb skinless boneless chicken
1 small head cauliflower - chopped
1 (14 oz) can unsweetened coconut milk
1/3 cup chicken stock
1 tsp salt
1 tsp ground black pepper
Heat skillet (medium) and add curry powder and ginger. Heat for one min.
Add oil, onions, and garlic - cook until tender.
Add chicken and cook 10 mins. or until juice runs clear.
Add cauliflower and pour coconut milk & chicken stock. Season with salt and pepper.
Reduce heat to low. Simmer 30 mins.
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