© Kate Winslow
Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 4

Poached chicken breasts or leftovers from a rotisserie chicken work beautifully in this recipe. Slideshow: More Curry Recipes

How to Make It

Step 1    

Heat the olive oil in a large skillet over moderately high heat. Add the onion and ginger and cook, stirring occasionally, until slightly softened, about 5 minutes.

Step 2    

Add the curry powder, mustard seeds, cumin and turmeric and cook, stirring, until fragrant, about 30 seconds. Add the cauliflower and stir to coat with the spice mixture. Add 1/2 teaspoon of salt and 1/2 cup of water to the skillet and cook, stirring occasionally, until the cauliflower is crisp-tender, about 5 minutes. Add the carrots and cook until just tender, about 3 minutes, adding a little more water if the mixture looks dry.

Step 3    

Stir in the chicken and spinach and cook, stirring, until the chicken is heated through and the spinach is wilted.

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