- 3 tablespoons yellow curry powder
- 1 teaspoon ground ginger
- 2 tablespoons vegetable oil
- 1 white onion, chopped
- 2 cloves garlic, crushed
- 1 pound skinless, boneless chicken breast halves – diced
- 1 small head cauliflower, chopped
- 1 (14 ounce) can unsweetened coconut milk
- 1/3 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Heat skillet over medium heat, add curry powder and ginger and heat for 1 minute, until fragrant. Add the oil, onions and garlic and cook until tender. Stir in the chicken and cook 10 minutes, or until juices run clear.
- Add the cauliflower to the skillet and pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Simmer, stirring occasionally, for 30 minutes.