Indian Chicken

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 Tbsp canola oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 Tbsp curry powder
• 1 tsp ground ginger
• 1 (2-lb) head cauliflower, cut into florets (4 cups)
• 1 (13.5 oz) can light coconut milk
• 1/2 cup lower-sodium chicken broth or water
• salt and freshly ground black pepper

1. Season chicken well with salt and pepper. Heal oil in a large skillet over medium-high heat; add chicken and cook until lightly browned, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
2. Reduce heat to medium-low. Add onion, garlic, curry powder, and ginger to the same skillet. Cook until fragrant, about 2 minutes. Add cauliflower, coconut milk, and broth; cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Add chicken back to the pan and cook until sauce is thickened and reduced, about 5 minutes. Serve hot.

chicken breasts, canola oil, onion, garlic, curry powder, ground ginger, head cauliflower, light coconut milk, lower, salt

Taken from www.epicurious.com/recipes/member/views/indian-chicken-50068040 (may not work)