When I’m thumbing through a magazine, I often see recipes I want to try, but don’t want to rip the page out (bad form at the doctor’s office). Also, I have stacks of those ripped out pages from random magazine (yes, that I purchased), and they get lost, crinkled, recycled. One of the easiest ways to get that recipe is to grab your phone and snap a pic. (Note, the photo is not for the recipe following…)
Also, in the past I have bemoaned the fact that I basically only cook cauliflower one way, with a bechamel sauce. (This post is about wacky romanesque broccoli, which tasted more like cauliflower.) While we love it, I have been searching for inspired Cauliflower recipes. I occasionally slice it thin and toss raw with a vinaigrette, but haven’t done that in ages… Also, I’ve tried roasted, which was OK, and I have yet to try pureed, like mashed potatoes. Mental block with that one…
So, I snapped a pic of a curry chicken recipe about 6 weeks ago, and finally tried it last week. I love my Penzey’s sweet curry powder, so I’m also on the lookout for curry recipes. As an aside, if there is a Penzey’s near you, take your kids! (I’d say age three and up if it’s for an outing, there are a lot of little glass jars everywhere, and the idea of taking a two-year old there would scare me…) I had a blast with M there, smelling different spices, and there was even a coloring area for kids and the one we went to!M also loves Alu Gobi, which is cauliflower and potatoes, at the Indian restaurant we love. So, I tried this dish, but had to modify it enough that I feel okay not sourcing the original (which I can’t find now anyway
It’s already been transcribed and found it’s way into the “Keeper Recipes Binder.” Also, we have fun naming recipes, and this one was named by M, since it has chicken, chick-peas, cauliflower and curry…
Both M and DH LOVED this one, and there aren’t too many pots to clean up! (I might add a little crushed garlic towards the end of the onions next time too…) The leftovers were just as good.
Let me know if you make it. Also, are there foods you “get stuck” making only one way? Were there, and you branched out? Share your favorite cauliflower dish! How do you organize your recipes? Do you have a favorite iPhone app that puts my method to shame?
- 1 can 14 oz light coconut milk (I like light for this recipe)
- 1 cup low sodium chicken broth
- 2 Tablespoons sugar
- 1-2 Tablespoons curry powder (I LOVE Penzey's sweet. I used 1 Tablespoon, but will probably do 1½ next time)
- 1 pounds boneless, skinless chicken breast or thigh, cut in 1 inch pieces and seasoned with salt (I used thigh)
- ½ medium yellow or white onion
- 1 medium cauliflower, about 2 pounds, cut or separated into small pieces
- 1 cup frozen peas
- 1 teaspoon corn starch
- 1 can (15 oz) drained and rinsed chick peas
- salt to taste
- In a bowl, whisk together coconut milk, ¾ cup of the broth, sugar and curry powder.
- Heat oil, to medium-high, brown chicken, remove to a plate, then reduce heat to medium and cook the onion for about 8 minutes, until glassy and limp, add a little water if chicken bits are turning too brown.
- Add cauliflower and cook 3-4 minutes, then stir in mixed sauce and simmer covered 6-10 minutes (shorter time means more firm cauliflower...)
- Uncover and add back chicken and juice. Simmer uncovered another 5 minutes or so
- Whisk remaining broth with cornstarch and stir into sauce
- Add the chickpeas and peas, turn heat up to med-high again and heat through.
- Add salt to taste
- Serve immediately over rice (basmati is nice...)