South Beach Indian Chicken

From the Quick and Easy Cookbook

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs chicken breasts, boneless and skinless cut into pieces
• 1  tablespoon canola oil
• 1  onion, diced
• 2  garlic cloves, minced
• 1  tablespoon curry powder
• 1  teaspoon ground ginger
• 4  cups cauliflower florets
• 1 (13 1/2ounce) can light coconut milk
• 1⁄2 cup low sodium chicken broth or 1⁄2 cup water
•  salt
•  pepper

Directions

1. Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.
2. Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.