Chicken Cauliflower Curry

• 340 g chicken breasts, boneless, skinless (12 oz)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 jalapeno pepper, seeded and minced (optional)
• 1/4 teaspoon salt
• 2 tablespoons mild curry paste
• 28 ounces diced tomatoes, 796 ml can
• 2 cups cauliflower florets
• 1 granny smith apple, diced
• 1/4 cup golden raisin
• 1 cup frozen peas
• 1/4 cup fresh cilantro, chopped

1. Cut chicken crosswise into strips. In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.
2. In same skillet, fry onion, jalapeno pepper (if using) and salt, stirring occasionally, until softened, about 3 minutes.
3. Add curry paste; cook, stirring, until fragrant, about 1 minute.
4. Drain tomatoes and add to skillet.
5. Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes.
6. Add peas and half of the cilantro. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining cilantro.

chicken breasts, vegetable oil, onion, pepper, salt, curry paste, tomatoes, cauliflower florets, granny smith apple, golden raisin, frozen peas, fresh cilantro

Taken from www.food.com/recipe/chicken-cauliflower-curry-454935 (may not work)