Curry Chicken With Cashews And Cauliflower
Delightful flavors come together in this creamy and comforting Coconut Curry Chicken recipe. The richness of coconut milk, bold curry powder, and a medley of vegetables create a satisfying dish that is both nourishing and flavorful. The tender chicken, crunchy cashews, and aromatic spices blend harmoniously, making this dish a perfect choice for a cozy and delicious meal. Serve over brown rice for a complete and fulfilling experience.
— Constant Cookbook
Ingredients
- 1 can whole coconut milk
- 1 - 2 tablespoons curry powder
- 1/2 teaspoon fine grain sea salt
- 1/2 large red onion, chopped
- 1 medium garlic clove, chopped
- 1/3 cup water
- 2 chicken breasts cooked and cubed
- 1 cup green beans, cut into 1-inch segments
- 1 1/2 cups cauliflower, cut into florets (or a mixture of cauliflower and broccoli)
- 1/3 cup cashews, toasted
- 1/4 cup green onions
Instructions
- In a large sauce pan heat up the olive oil over medium heat. Add in the onion and cook 2-3 minutes then add garlic and ginger and cook another 30 seconds. Stir in the curry powder. Slowly add in the coconut milk and bring to a simmer.
- Add in the salt, veggies and vegetable broth or water. Cover and simmer for just about 5 minutes, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit (remaining crunchy). Remove the pot from heat and stir in the cooked chicken and cashews.
- Taste and adjust the seasoning (salt / curry powder) if needed. Serve over brown rice and garnish with chopped green onion.
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