Spiced Chicken Curry
Ingredients
teaspoons canola oil3/4 pound boneless, skinless chicken thighs, trimmed
1/4 teaspoon black pepper
1/2 teaspoon plus 1/8 teaspoon salt
1 large yellow onion, halved and thinly sliced
2 tablespoons minced fresh ginger
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1 small head cauliflower, cut into bite-size florets
1 1/2 cups canned crushed tomatoes
2 teaspoons dark brown sugar
1/4 cup water
1 15-ounce can lentils, rinsed and drained
1 1/2 teaspoons garam masala*
1/3 cup chopped fresh cilantro
2 teaspoons lime juice
Whole-wheat flatbread (optional)
*Garam Masala Spice Mix
1 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon black pepper
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Instructions
1. Heat 2 teaspoons oil in a sauté pan over medium-high heat. Season chicken with black pepper and 1/8 teaspoon salt; sauté until cooked through, 2 to 3 minutes per side. Set aside.2. Add remaining oil to pan; reduce heat to medium. Add onion and sauté 5 minutes. Add ginger, jalapeno, and garlic; sauté 1 minute. Add coriander and cumin and stir 1 minute. Mix in cauliflower, tomatoes, brown sugar, remaining salt, and water; bring to a simmer, cover and cook 8 minutes.
3. Shred chicken and add to pan along with lentils and garam masala. Cook 2 minutes. Stir in cilantro and lime juice just before serving. Serve with flatbread if desired.