Careme

Ingredients

• Boneless Skinless Chicken Breast 2 small breasts, diced $5.99
• Organic Cauliflower 1 small head, cut into florets $4.99
• Sweet Onion 1 medium, sliced $1.43
• Organic Garlic, 3 CT 3 cloves, minced $2.89
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tbsp $3.99
• Organic Roma Tomatoes, 16 OZ 2 medium, chopped $2.99
• Organic Cilantro 2 tbsp chopped $1.79
• Lemon 1/2 $0.99
• Olive oil 1 tbsp pantry
• Ground cumin 1 tsp pantry
• Turmeric 1/2 tsp pantry
• Garam masala 1 tsp pantry
• Paprika or chili powder 1/2 tsp pantry
• Salt to taste pantry

Instructions

1. Heat the oven to 425°F, or use a large covered skillet for stovetop only.
2. Toss cauliflower florets with a little oil, salt, and pepper and roast for 20 minutes until tender and browned, or steam-sauté in a covered skillet until tender.
3. Meanwhile heat 1 tablespoon oil in a skillet over medium heat.
4. Add sliced onion and cook 5 minutes until soft.
5. Add garlic and ginger puree; cook 1 minute.
6. Add cumin, turmeric, garam masala, and paprika or chili powder. Stir briefly.
7. Add diced chicken and cook 5 to 6 minutes until mostly cooked.
8. Add chopped tomatoes and simmer 5 to 7 minutes until slightly thickened.
9. Fold in the roasted cauliflower and toss to coat.
10. Finish with lemon juice and cilantro before serving.