Best Recipes Ever - Chicken Cauliflower Curry

Ingredients:

12 oz (340 g) boneless skinless chicken breasts
2 tbsp (25 mL) vegetable oil
1 onion, chopped
1 jalapeño pepper, seeded and minced (optional)
1/4 tsp (1 mL) salt
2 tbsp (25 mL) mild curry paste
1 can (28 oz/796 mL) diced tomatoes
2 cups (500 mL) cauliflower florets
1 Granny Smith apple, diced
1/4 cup (50 mL) golden raisins
1 cup (250 mL) frozen peas
1/4 cup (50 mL) chopped fresh coriander

Preparation:

Cut chicken crosswise into strips. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.

In same skillet, fry onion, jalapeno pepper (if using) and salt, stirring occasionally, until softened, about 3 minutes.

Add curry paste; cook, stirring, until fragrant, about 1 minute. Drain tomatoes, reserving juice for another use. Add tomatoes to skillet.

Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes.

Add peas and half of the coriander. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining coriander.

Servings: 4