Serves 4
- Total Time 1 hour 30 minutes
Ingredients
3 tablespoons unsalted butter
2 tablespoons curry powder
2 onions, chopped
1 jalapeno chili, stemmed, seeded and minced (or 1 can green chilies)
Salt and pepper
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 chicken breasts, boneless and skinless
1 1/2 cups water
8 ounces yukon gold potatoes (or substitute other kinds), peeled and cut into 1/2-inch pieces
1/2 head cauliflower (1 pound), cored and cut into 1 inch florets
1 cup frozen peas
3/4 cup plain whole-milk yogurt
1/4 cup minced fresh cilantro
Directions
- Melt butter in Dutch oven over medium heat. Add curry powder and cook until fragrant, about 10 seconds. Stir in onions, chilies, 1/14 teaspoons salt, and 1/4 teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
- Add chicken and water to pot and bring to simmer. Reduce heat to low, cover, and cook until chicken registers 160 degrees, 22 to 24 minutes, flipping chicken halfway through cooking. Remove chicken and shred.
- Meanwhile, stir potatoes and 1/4 teaspoon salt into curry, cover, and cook over low head until potatoes are slightly tender, about 8 minutes. Stir in cauliflower and cook, covered, until potatoes are fully cooked and cauliflower is tender, about 15 minutes, stirring occasionally.
- Stir in chicken and peas
- and cook until heated through, about 1 minute. Remove from heat.
- Off heat, stir in yogurt and cilantro. Season with salt and pepper to taste. Serve over rice.
Do not substitute low-fat or non-fat yogurt for the whole milk yogurt, or the dish will be much less creamy.
Stolen from: “Cook it in your dutch oven”, page 23, by America’s Test Kitchen