Chicken Coconut Curry

  • 2 skinless chicken breasts, cut into 1 inch chunks
  • ½ head cauliflower, cut into florets
  • 2 onions, sliced thin
  • 1 red pepper, sliced thin
  • 2 medium red bliss potatoes, cut in ½ inch dice
  • 3 Tbsp olive oil
  • 3 Tbsp curry powder
  • 1 ½ tsp garam masala
  • 1 Tbsp tomato paste
  • 1 tsp fresh garlic, chopped
  • 1 tsp fresh ginger, chopped
  • 1 14 oz can diced tomatoes
  • 1 cup coconut milk
  • 1 cup fresh or frozen peas
  • Juice of ½ a lemon
  • Kosher salt and fresh cracked black pepper
  • Cooked jasmine rice

In a large pot sauté onions, potatoes and red peppers in olive oil until tender. Over medium heat, add spices, ginger, garlic and tomato paste and cook another 1-2 minutes, stirring constantly as to not scorch the spices. Add cauliflower and stir to coat the cauliflower with the spices. Add ¼ cup water and canned tomatoes, cover and simmer about 7 minutes or until cauliflower is tender. Add chicken, coconut milk, and lemon juice. Bring to a boil and then reduce heat to a simmer. Cover and simmer about 5 minutes or until chicken is cooked through. Add peas a cook just a minute more. Season with salt and pepper to taste and serve over jasmine rice.

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