Curried Cauliflower & Chicken Stew
- 1 small yellow onion, coarsely chopped
- 2 Tbs. chopped fresh ginger
- 3 garlic cloves, chopped
- 1 Tbs. curry powder
- 1/2 tsp. salt, plus more, to taste
- 2 Tbs. corn or peanut oil
- 3/4 lb. tomatoes, seeded and chopped
- 1 can (13 1/2 fl. oz.) unsweetened coconut milk
- 1 lb. boneless, skinless chicken thighs, cut into large cubes
- 1 small head cauliflower, cut into florets
- 1/4 lb. green beans, trimmed and cut into 2-inch pieces
- Steamed rice for serving
In a blender, combine 1 Tbs. water with the onion, ginger and garlic and process until a paste forms. In a small bowl, stir together the curry powder and the 1/2 tsp. salt.
Cook the chicken
Heat a large fry pan over high heat until very hot and add the oil. Add the onion-garlic paste and sauté just until it begins to brown, about 5 minutes. Stir in the spice mixture and sauté until fragrant, about 10 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to break down, about 5 minutes. Stir in the coconut milk and 1/2 cup water, bring to a simmer and stir in the chicken pieces. Cover, reduce the heat to low and simmer until the stew thickens, about 20 minutes.
Cook the vegetables
Uncover and stir in the cauliflower and green beans. Re-cover and continue to cook until the vegetables are tender, 15 to 20 minutes. Season with salt. Serve the stew with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).