Caribbean Curry

• 2 tablespoons vegetable oil divided
• 2 pounds boneless skinless chicken thighs cut into bite-size pieces
• 1 onions medium, chopped
• 2 cloves garlic chopped
• 1 teaspoon fresh ginger finely grated
• 1 cup pineapple chunks fresh or canned
• 2 cups cauliflower florets cut into 1-inch pieces
• 3 teaspoons curry powder divided
• 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
• 2 tablespoons chopped fresh cilantro
• 4 cups cooked brown rice hot, or white rice
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Season chicken with 1 teaspoon curry powder, salt and pepper. Heat 1 tablespoon oil in deep 12-inch nonstick skillet over medium high heat and cook chicken, stirring occasionally, 5 minutes or until almost cooked. Remove chicken from skillet and set aside.
2. Heat remaining 1 tablespoon oil in same skillet and cook onion with remaining 2 teaspoons curry powder over medium heat, stirring frequently, 4 minutes or until onion is tender. Stir in garlic and ginger and cook 30 seconds. Stir in cauliflower and pineapple and cook, stirring occasionally, 2 minutes. Stir in Pasta Sauce and simmer 10 minutes or until cauliflower is tender.
3. Stir in chicken and simmer 2 minutes or until chicken is thoroughly cooked. Sprinkle with cilantro. Serve with hot rice.

vegetable oil, chicken, onions, garlic, fresh ginger, pineapple, cauliflower, curry powder, world, fresh cilantro, brown rice, salt, ground black pepper

Taken from www.yummly.com/recipe/Caribbean-curry-298984 (may not work)