I begin by blanching cauliflower, then shocking it in a ice bath for later in the recipe.
Next, I quickly brown about 1 1/2 - 2 lbs. of diced chicken breast in some canola oil.
I remove the chicken to a bowl, and saute some onion, minced garlic, and a finger of peeled and minced ginger. After they soften, I add about 2 tbsp flour and saute for another 1-2 minutes.
Next, I add one can of low fat, low sodium chicken broth and let it simmer just a few minutes until the flour thickens the sauce, then I add 2-3 scoops of curry paste (can you see I don't like to measure?).
Simmer for just a few minutes, then add the vegetables, chicken and its juices, and 2 cans of coconut milk. For an extra punch, add in a few teaspoons of hot madras curry powder, or for extreme heat, some cayenne pepper.
Serve over Basmati rice - I like brown Basmati, which you can find at specialty and health food stores.
I'm sure it's not very authentic, but I really like the flavors in this dish. I don't make it often since my two youngest don't enjoy this taste, but I try to make it periodically because the rest of us just love it.
Try this dish - it's very easy!