This one received absolute rave reviews from Scott - 2 bowlfuls and more complements than he has ever ever given anything I have ever cooked. Ever.
Our curry powder is mild enough that even Pax tried it and liked it - and he is in such a picky eater stage that most times he just looks at something he doesn't recognize and declares it "Too spicy".
Cauliflower Curry with Chicken
Altered from a recipe by Mark Bittman
2 Tb oil
1 onion, minced
1 head cauliflower, cut into florets
1 tsp ground cumin
2 tsp curry powder
1 can (14 oz) diced tomatos
1/2 lb boneless skinless chicken, cut into small pieces
Juice of 1/2 to 1 lemon
salt and pepper
Heat the oil in a large pan over high heat, add the onion, and cook, stirring, until starting to brown. Add the cumin and curry and cook, stirring, for 1 minute.
Add the cauliflower and stir well. Add the can of tomatos and 1/4 cup of water. Sprinkle with salt and pepper. Cover and turn the heat down to medium low.
Cook for 10 minutes until the cauliflower is beginning to soften. Then add the chicken, stir well, cover and cook for another 10 minutes, until the chicken is cooked and the cauliflower is tender.
Add the juice of 1/2 a lemon, taste, and add more salt, pepper and lemon juice if desired.
