Chicken, Chickpea and Cauliflower Curry
Ingredients
4 to 6 ounces boneless, skinless chicken thighs, cut into small bites (see notes)
1/2 yellow onion, chopped
1-inch piece of ginger, minced
3 cloves garlic, minced
1/2 tablespoon each of cumin, cardamom, coriander, garam masala, kosher salt
1 teaspoon cayenne
1 14.5-oz can of petite diced tomatoes
2 cups hot water
16 ounces cauliflower florets
1 15-ounce can chickpeas, drained and rinsed
1/2 "bunch" cilantro, finely chopped
Method
Heat a large deep skillet over medium high heat. Add chicken and saute until nearly cooked through, about 5 minutes. Add onion, ginger and garlic and saute for another 2 to 3 minutes, until barely tender. Add cumin, cardamom, coriander, garam masala, kosher salt and cayenne and stir for another 30 seconds until very fragrant. Immediately pour in the petite diced tomatoes, scraping the pan until all the cooked bits come loose. Add the hot water and cauliflower, bring just to a boil, and cook until cauliflower is soft, about 6 or 7 minutes.
Remove from heat. Stir in chickpeas and cilantro. Serve over rice or with naan, if desired.
NOTES
Simple, nutritious, very quick - and so delicious I made it twice in one week. I ate mine pretty "soupy," with no grain or bread, though obviously that would be the preferred way for most.
Cooking note: this could easily be made vegetarian by omitting the chicken and starting the pan off with a tablespoon of olive oil instead. Additional chickpeas could be added for bulk and would make the end result less liquid.
via:http://aloshaskitchen.blogspot.in/2013/11/chicken-chickpea-and-cauliflower-curry.html
Ingredients
4 to 6 ounces boneless, skinless chicken thighs, cut into small bites (see notes)
1/2 yellow onion, chopped
1-inch piece of ginger, minced
3 cloves garlic, minced
1/2 tablespoon each of cumin, cardamom, coriander, garam masala, kosher salt
1 teaspoon cayenne
1 14.5-oz can of petite diced tomatoes
2 cups hot water
16 ounces cauliflower florets
1 15-ounce can chickpeas, drained and rinsed
1/2 "bunch" cilantro, finely chopped
Method
Heat a large deep skillet over medium high heat. Add chicken and saute until nearly cooked through, about 5 minutes. Add onion, ginger and garlic and saute for another 2 to 3 minutes, until barely tender. Add cumin, cardamom, coriander, garam masala, kosher salt and cayenne and stir for another 30 seconds until very fragrant. Immediately pour in the petite diced tomatoes, scraping the pan until all the cooked bits come loose. Add the hot water and cauliflower, bring just to a boil, and cook until cauliflower is soft, about 6 or 7 minutes.
Remove from heat. Stir in chickpeas and cilantro. Serve over rice or with naan, if desired.
NOTES
Simple, nutritious, very quick - and so delicious I made it twice in one week. I ate mine pretty "soupy," with no grain or bread, though obviously that would be the preferred way for most.
Cooking note: this could easily be made vegetarian by omitting the chicken and starting the pan off with a tablespoon of olive oil instead. Additional chickpeas could be added for bulk and would make the end result less liquid.
via:http://aloshaskitchen.blogspot.in/2013/11/chicken-chickpea-and-cauliflower-curry.html
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