Poached chicken breasts or leftovers from a rotisserie chicken work beautifully in this recipe. Slideshow: More Curry Recipes
How to Make It
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.
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.
Stir in the chicken and spinach and cook, stirring, until the chicken is heated through and the spinach is wilted.
You May Like
Aggregate Rating value: 0
Review Count: 0
Worst Rating: 0
Best Rating: 5
