Curried Chicken and Cauliflower

November 20, 2011 (CHICAGO)


4 Boneless, Skinless Chicken Breasts, Cut Into 2-inch Cubes
1 head Cauliflower
1 lb Mushrooms (use your favorite), sliced
1 Large Onion, Chopped
14oz can Chicken Broth
1/2 pint Heavy Cream
7 tblsp Hot Curry Powder (you may use more or less curry according to your taste)
4 tblsp Unsalted Butter, Divided
Olive Oil

Directions: In a large skillet, melt 2 T butter, and sauté onion until soft. Add 1 tablespoon of curry powder during sauté, and then move to a bowl. In the same skillet, sauté mushrooms in 2 T butter until very brown. Add 1 tablespoon of curry during sauté, and then add to the bowl holding the onions. In the same skillet add enough olive oil to lightly coat the bottom of your skillet. Add chicken, and cook until browned well on all sides. Add 2 T curry. When well browned, add mushrooms, and onions. Then add chicken broth. Stir. Cut cauliflower into large florets, and add to pan. Add 2 T curry, cover and cook until cauliflower is just soft. When done add the remaining curry. Cook for 3 more minutes. Add cream, stir until combined and cream is warm. Ladle into bowls. You may serve with rice or noodles, but it is delicious alone. The layers of curry create a wonderful deep to bright flavor.

Cate says: This is my favorite comfort food. It is very easy and quick to make, and uses only a sauté pan and a bowl. You can also easily make a low fat version of this dish. But to me, comfort food means richness! Freezes very well.

Copyright © 2024 WLS-TV. All Rights Reserved.