Chicken Curry with Cauliflower and Peas

Recipe Source: Maria Hopper

Ingredients:

• 5 boneless skinless chicken thighs, trimmed of fat and cut into bite sized pieces
• 5 Tbsp olive oil, divided
• 1 yellow onion, chopped
• 2 tsp Garam masala
• 2 tsp ground cumin
• 2 tsp ground turmeric,
• 1 tsp ground coriander
• 8 green cardamom pods crushed, seeds scraped out, husks discarded, coarsely ground with a mortar and pestle
• ¼ tsp cayenne pepper
• 1 inch piece of ginger root, peeled and grated
• 1 large clove garlic, minced
• 1 head cauliflower, core removed and cut into florets
• 1 can light coconut milk
• ½ cup chopped cilantro leaves
• 1 cup frozen thawed green peas

Directions:

1. Heat 3 Tbsp olive oil over medium high heat in a large skillet.
2. Add chicken and brown, about 4 minutes.
3. Remove chicken and juices to a bowl.
4. Add 2 Tbsp oil and onion and sauté about 2 minutes until softened.
5. Add spices: garma masala through cayenne pepper, and ginger to pan and stir about 2 minutes to bloom spices.
6. Add garlic and cook about 30 seconds until aroma comes.
7. Add coconut milk and stir scraping bottom of pan to release browned bits and spices into broth.
8. Add chicken and juices back to pan.
9. Add cauliflower to pan, cover and simmer 10 minutes.
10. Uncover pan and simmer 8 minutes more to thicken slightly.
11. Add cilantro and peas and simmer about 1 more minute until peas are heated through.
12. Serve over rice.