Several months ago, Fran found, the "Curried Chicken and Cauliflower Stir-fry" recipe on The Washington Post website. Ever since then, it's become a regular dinner item at our house. Though, every time we make it, the recipe changes slightly. It's how we roll--adding a few more spices, like coriander, cumin or whatever comes to mind.
Fran has taught me to pre-cook and then slice the chicken breasts, while roasting the cut cauliflower in the oven, prior to adding all the ingredients into the pan. So, I have to admit, our recipe is not a stir-fry.
When I cooked last night's version, I roasted a chopped onion and delicata squash, as well as the cauliflower. In my opinion, roasting the vegetables brings out a sweet, nutty flavor. And, oh boy, was I pleased with the addition of the roasted delicata squash! It added another flavor dimension to an already tasty dish.
Try it our way or try it the original way, but definitely try it . . . over a bed of basmati rice. Enjoy!
(here's the orignal recipe)
"Curried Chicken and Cauliflower Stir-fry"
2 to 3 tablespoons olive oil
1 pound boneless, skinless chicken breast halves, cut into thin strips, about 1 1/2 inches long and 1/4 inch thick
1 bunch scallions, white and light-green parts, cut crosswise into thin slices (1 cup)
3 medium cloves garlic, finely chopped
2-inch piece peeled ginger root, finely minced or grated (1 tablespoon)
1 tablespoon double-concentrated tomato paste or 2 tablespoons regular tomato paste
2 teaspoons mild curry powder, or more to taste
1 cup low-sodium or homemade chicken broth
1/2 head (1 pound) cauliflower, stemmed and cut into bite-size pieces (no more than 3/4 inch)
Leaves from about 1/3 bunch cilantro, chopped (3 tablespoons)
Heat 2 tablespoons of the oil in a wok or large, shallow skillet over medium-high heat until the oil shimmers.
Add half of the chicken; stir-fry for 2 to 3 minutes, until the chicken loses its raw look. Transfer to a clean plate; repeat with the remaining chicken and transfer it to the plate.
With the wok or skillet still over medium-high heat, add the scallions; cook for 30 seconds, stirring. If the pan is dry, add oil as needed. Add the garlic and ginger; cook for 30 seconds, stirring. Add the tomato paste, curry powder and salt to taste; cook for 30 seconds, stirring.
Pour in the broth; stir to thoroughly to coat the ingredients, then add the cauliflower pieces and cover, adjusting the heat to medium or medium-low so the liquid maintains a low boil. Cook for 8 to 10 minutes, until the cauliflower pieces are tender.
Return the chicken to the wok or skillet; stir to coat with the sauce. If the sauce seems too thick, add water as needed. Cover and cook for 3 to 4 minutes, until the chicken is cooked through.
Remove from the heat. Stir in the cilantro. Serve immediately.