CHICKEN AND CAULIFLOWER CURRY

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This is one of those big vats of skinny goodness that will fill your tummy with warmth and fill your freezer with inventory.

Don’t be intimidated by the list of ingredients, it’s actually incredibly easy. Just make sure you have everything measured and chopped (your mise en place) before you begin cooking because it comes together very quickly once you start.

(Note: I call for lemon grass paste that comes in a tube instead of whole lemon grass stalks because it’s so much easier to find. Just check the produce section of your supermarket.  It’s a fantastic ingredient that adds distinctive flavor to curries, soups and noodle dishes. Store in the refrigerator. )

INDIAN CHICKEN CAULIFLOWER CURRY

SPICE MIX:

2 T curry powder
1 T  cumin
1 T whole coriander seeds  (crack a bit with a mortar and pestle, rolling pin or knife)
1 T paprika
1 t turmeric
1 t chili powder
1/2 t cinnamon
1 T salt

1 minced Serrano chili pepper
2 T minced garlic
3-4 T fresh grated ginger (to taste)

3 cups chopped onion (about 2 medium)
1.5 pounds  chopped boneless, skinless chicken thighs chopped into 1-inch pieces
2 cups chopped red bell pepper (one large or 2 small)
2 cups chopped green bell pepper (one large or 2 small)
2 cups chopped celery
4 cups butternut squash (one small) chopped into 1 inch cubes
6 cups chopped cauliflower (one small head)
5 cups frozen sliced okra (separated in half)
1 can (bout 2 cups) garbanzo beans
1 28 oz can of chopped tomatoes with juice
8 cups chicken broth
1 T lemon grass paste
1 T soy sauce
1 cup fresh chopped cilantro                                                                                                             one cup frozen peas, optional

Heat your biggest soup pot on medium high for a couple of minutes.
Once it’s hot, spray it with cooking oil and add the onion, squash and spices and stir for a minute so the spices coat the vegetables.
Add in about 1/4 to 1/2 cup of broth and cook about 10 minutes until broth evaporates and squash begins to soften.

Add chopped chicken meat and stir until just cooked on the outside.
Add chili, garlic and ginger and stir for a minute.
Add red and green peppers, celery, cauliflower, one half of the frozen okra and garbanzo beans and stir.
Once the vegetables have taken on some color from the spices, add the tomatoes and the juices and stir.
Add the rest (7 1/2 cups) chicken broth and cook on medium low for about an hour.
Stir in the lemon grass paste, soy sauce, chopped cilantro, frozen peas and the other half of the frozen okra. (you’re adding this last bit of okra late so that it stays bright green for serving..)
Taste for seasonings and see if you want more grated ginger for punch.
When it is all heated through, but while new okra has bright green color, it’s ready to serve.

Ladle over Magic Rice (cauliflower rice and brown rice) and sprinkle a pinch of crushed salted peanuts.

Freeze in smaller containers for easy thawing.

About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
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