Chicken Cauliflower Curry
an easy flavorful chicken dish that is on the table in under an hour
Ingredients
- 6 boneless skinless chicken thighs or use breasts. cut into bite sized pieces
- 1 medium white onion peeled, diced
- 2-3 cloves garlic minced
- 1 head cauliflower cut into florets
- ½ cup corn fresh, frozen or canned
- 3 tablespoons Thai red curry paste
- 1 teaspoon Fish sauce
- 1 can coconut milk
- Kosher salt and black pepper
- cilantro, chives, scallions, parsley something to garnish with
- Olive oil and butter just enough to cook the chicken in
- Jasmine rice
Instructions
- Prep all your ingredients and set aside separately. Dice the onion, minced the garlic, remove the leaves of the cauliflower and cut into florets. Cube the chicken. If using fresh corn remove from the cob.
- In a large saute pan add a drizzle of olive oil and a tablespoon of butter. Once hot add the chicken pieces, do not overcrowd season with salt and pepper. Cook for 2-3 minutes. You want them to brown a little on both sides. Once all pieces are browned set aside.
- In the same pan add the onions cook for 2 minutes until translucent, add the garlic cook for another minute. Add the curry paste and cook for one more minute. Add the coconut milk and fish sauce stir to combine. Make sure to scrape up all the browned bits from cooking the chicken.
- Add the chicken, corn and cauliflower into the sauce. Bring to a boil, cover and lower the heat to a simmer for about 5 minutes. Remove the lid and simmer until the cauliflower is cooked, about 5-10 minutes. Serve over rice and garnish with your choosing. I had fresh chives so that's what I used.