Curried Chicken with Cauliflower, Carrots and Spinach

Poached chicken breasts or leftovers from a rotisserie chicken work beautifully in this recipe.

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  • Servings: 4

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 red onion, chopped  
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 small cauliflower, cored and separated into small florets
  • Kosher salt
  • 2 carrots, cut into 2-inch matchsticks
  • 2 cups shredded cooked chicken 
  • 5 ounces baby spinach

How to make this recipe

  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.

  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.

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

Contributed By Photo © Kate Winslow Published December 2014





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