Haute Habanero Chicken Curry Recipe chubbybunny

• 4 TB Veggie Oil
• 2.5 lbs chicken breasts (with skin is the best b/c it keeps the meat moist)
• 2 Tb of fresh ginger
• 1 habanero chili pepper
• 4 tsp. madras curry powder
• 1 bunch of cilantro
• Juice of 1 Lime
• 1 cup cauliflower florets
• Salt to taste (1-2tsp recommended)
• 1/2 tsp. white pepper

1. In a large skillet (enough room to fit all chicken breasts), heat oil on medium-high.
2. When hot, add chicken and brown on both sides for 10-12 minutes.
3. While chicken is cooking, mince ginger and habanero pepper into a paste.
4. Chop up cilantro leaves and stalks.
5. Squeeze lime juice into a cup.
6. Remove chicken from pan.
7. Add 4 Tb water, ginger/habanero mixture, spices, salt, and white pepper to the pan.
8. Stir for a few seconds.
9. Then add the cilantro and 3/4 cup water and lime juice.
10. Put the chicken back in the pan and toss in the cauliflower.
11. Bring everything to a boil.
12. Then reduce heat, cover, and simmer for about 40 minutes.
13. If it looks like things are getting too dry, add more water.
14. About half-way through the cooking, flip the chicken breasts.
15. Spoon over rice or couscous.
16. You can also chop up fresh cilantro to serve.
17. I like serving this with a simple raita salad to cool things down (dice 1/2 cup cucumbers, dice 1 tomato, and dice 1/4 of an onion, squeeze 1/2 a lime, then stir in 1/3 a cup of yogurt and top off with some cilantro stalks).

veggie oil, chicken breasts, ginger, chili pepper, curry powder, cilantro, lime, cauliflower florets, salt, white pepper

Taken from www.chowhound.com/recipes/haute-habanero-chicken-curry-11892 (may not work)