Careme

Instructions

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1. 1.

   Rinse 2/3 cup dry brown rice. Combine it with 1 1/2 cups water and 1/4 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and simmer gently for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and leave covered for 5 minutes. Prepare the curry while it cooks.

2. 2.

   Cut 12 ounces chicken breast into 1-inch pieces. Toss with 3/4 teaspoon fine sea salt and set aside while preparing the vegetables.

3. 3.

   Cut 1/2 medium head cauliflower into small, roughly 1-inch florets, measuring about 12 ounces. Finely dice 1 small yellow onion, mince 2 garlic cloves, and grate enough fresh ginger to measure 1 tablespoon.

4. 4.

   Heat 1 tablespoon canola oil in a deep, lidded skillet over medium heat. Add the diced onion and cook for 6–8 minutes, stirring, until softened and lightly golden.

5. 5.

   Add the prepared garlic and ginger along with the following spices:

   • 3/4 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant.

6. 6.

   Stir in 1 cup no-salt-added crushed tomatoes, 1 teaspoon fine sea salt, and 1/2 cup water. Simmer uncovered for 5 minutes, stirring occasionally, until slightly thickened.

7. 7.

   Add the prepared cauliflower, cover, and simmer gently for 6 minutes. Stir in the seasoned chicken, cover again, and simmer for 7–10 minutes, stirring once or twice, until the cauliflower is tender and the chicken reaches 165°F. If the sauce gets too thick, add 2 tablespoons water.

8. 8.

   Stir in 1/2 teaspoon garam masala and 1 tablespoon juice squeezed from 1/2 lemon. Keep covered over very low heat if necessary while the rice finishes.

9. 9.

   Fluff the brown rice and divide between two shallow bowls. Spoon the chicken–cauliflower curry alongside, distributing the vegetables and sauce evenly.

Want more detail? See the temperature guide.