Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 Tbsp canola oil
1 small onion, diced
2 garlic cloves, minced
1 Tbsp curry powder
1 tsp ground ginger
1 (2-lb) head cauliflower, cut into florets (4 cups)
1 (13.5 oz) can light coconut milk
1/2 cup lower-sodium chicken broth or water
salt and freshly ground black pepper
Preparation
Season chicken well with salt and pepper. Heal oil in a large skillet over medium-high heat; add chicken and cook until lightly browned, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
Reduce heat to medium-low. Add onion, garlic, curry powder, and ginger to the same skillet. Cook until fragrant, about 2 minutes. Add cauliflower, coconut milk, and broth; cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Add chicken back to the pan and cook until sauce is thickened and reduced, about 5 minutes. Serve hot.
