South Beach Indian Chicken

• 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

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.

chicken breasts, canola oil, onion, garlic, curry powder, ground ginger, cauliflower florets, light coconut milk, chicken broth, salt, pepper

Taken from www.food.com/recipe/south-beach-indian-chicken-396768 (may not work)