Chicken Cauliflower Curry

Ingredients

 • ¼ cup cauliflower
• 3½ oz skinless chicken breast
• ½ cup chick/vegie stock
• ¼ cup onion
• ¼ cup rice, brown cooked
• ¼ medium tomato
• 1 Tbl tomato paste
• 1 Tbl tomato sauce
• 3 Tbls yogurt, lowfat-plain
• 2 tsp garlic
• ½ tsp ginger
• 1½ tsp oil, high oleic safflower
Spices / Flavoring

 • ¼ tsp cilantro
• 1 tsp curry powder
• ¼ tsp salt, lite
• ¼ tsp black pepper
• ¼ tsp cayenne pepper

Preparation:
Cook cauliflower in boiling water for
3
minutes. With slotted spoon remove
cauliflower and place in bowl.

Prepare rice as directed on package
and keep warm.

Heat half of the oil in a skillet, add
onion and garlic and saute until
softened.

Stir in stock, cauliflower, curry
powder, ginger, salt, tomato sauce,
and tomatoes. Cover and simmer for
8 minutes. Remove cover and cook
3
to 5 minutes longer or until some of
the liquid has evaporated and
cauliflower is tender.

In a separate skillet, cook the chicken
breasts, that have been seasoned
with salt and black pepper, in other
half of oil over moderately high heat,
turning once, until golden, about
4
minutes per side.

Add in the cauliflower mixture and,
also, add yogurt and tomato paste.
Cover and cook over low heat for 15
minutes. Uncover and cook, stirring
occasionally, until the sauce is
thickened. Season with salt and
cayenne. Spoon the chicken and
sauce onto plates, garnish with
cilantro and serve with rice.