Cauliflower Curry with Chicken
- 2 tablespoons peanut, grape-seed, or other oil
- ½ cup minced onion
- 1 head cauliflower (about 2 pounds)
- 1 tablespoon cumin seeds, optional
- 2 teaspoons curry powder, or to taste
- 5 or 6 canned plum tomatoes, with their juice
- Salt and freshly ground black pepper
- 1 pound boneless, skinless chicken, cut into ½-inch cubes
- Juice of 1 lemon
- Minced fresh parsley or cilantro, optional
Instructions:
The chewiness of the chicken—as opposed to the mealiness of the potatoes—gives the dish an added dimension.
- Pour the oil into a 12-inch skillet and turn the heat to high; add the onion and cook, stirring occasionally, until it begins to brown, about 5 minutes. While the onion is cooking, trim the cauliflower and cut the florets into Flinch-thick pieces.
- When the onion has browned a little, add the cumin seeds and curry and cook for about 30 seconds. Add the cauliflower and stir, still over high heat, for another minute. Cut up the tomatoes and add them, along with their juice, ¼ cup water, and a generous sprinkling of salt and pepper. Cover and turn the heat to medium-low.
- Cook for 10 minutes, stirring once or twice, or until the cauliIower is beginning to become tender. Add the chicken, stir, cover, and cook for another 6 to 8 minutes, until the chicken is cooked through. (If the sauce threatens to dry out at any point, add a little more water.) Stir in the lemon juice, taste and adjust the seasoning, garnish with parsley if you like, and serve.