Serves 4-6
1 (14.5 oz) can whole peeled tomatoes
1/4 cup vegetable oil
1 1/2 tablespoons sweet or mild curry powder
1 teaspoon garam masala
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tbsp)
1 tablespoon minced or grated fresh ginger
1 jalapeno chile, seeds and ribs removed, chile minced
1 tablespoon tomato paste
1 cup water
1 1/2 lbs boneless, skinless chicken breasts (about 4 medium)
1/2 medium head cauliflower, trimmed, cored and cut into 1-inch florets (about 4 cups)
1 cup frozen peas
1/2 cup coconut milk OR plain whole milk yogurt
1/4 cup minced fresh cilantro leaves
1. Pulse the tomatoes with their juice in a food processor until no large chunks remain, about 12 pulses.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the curry powder and garam masala and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the onion and 1 tsp salt and cook, stirring frequently, until the onion is softened and lightly browned, about 10 minutes. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
3. Slowly stir in the water and processed tomatoes, stirring out any clumps with a wooden spoon. Nestle the chicken and cauliflower in the liquid and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the thickest part of the breast registers 160 to 165 degrees and no pink remains, 12 to 18 minutes, flipping the breasts halfway through cooking.
4. Transfer the chicken to a carving board (or plate) to cool. When the chicken is cool enough to handle, shred into bite-sized pieces.
5. Return the chicken, along with any accumulated juices, to the skillet. Stir in the peas and coconut milk or yogurt and reheat briefly over medium-low heat until hot, 1 to 2 minutes. Stir in the cilantro, season with salt to taste, and serve.
The Best Skillet Recipes, from the authors of Cook's Illustrated
1 (14.5 oz) can whole peeled tomatoes
1/4 cup vegetable oil
1 1/2 tablespoons sweet or mild curry powder
1 teaspoon garam masala
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tbsp)
1 tablespoon minced or grated fresh ginger
1 jalapeno chile, seeds and ribs removed, chile minced
1 tablespoon tomato paste
1 cup water
1 1/2 lbs boneless, skinless chicken breasts (about 4 medium)
1/2 medium head cauliflower, trimmed, cored and cut into 1-inch florets (about 4 cups)
1 cup frozen peas
1/2 cup coconut milk OR plain whole milk yogurt
1/4 cup minced fresh cilantro leaves
1. Pulse the tomatoes with their juice in a food processor until no large chunks remain, about 12 pulses.
2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the curry powder and garam masala and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the onion and 1 tsp salt and cook, stirring frequently, until the onion is softened and lightly browned, about 10 minutes. Stir in the garlic, ginger, jalapeno, and tomato paste and cook until fragrant, about 30 seconds.
3. Slowly stir in the water and processed tomatoes, stirring out any clumps with a wooden spoon. Nestle the chicken and cauliflower in the liquid and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the thickest part of the breast registers 160 to 165 degrees and no pink remains, 12 to 18 minutes, flipping the breasts halfway through cooking.
4. Transfer the chicken to a carving board (or plate) to cool. When the chicken is cool enough to handle, shred into bite-sized pieces.
5. Return the chicken, along with any accumulated juices, to the skillet. Stir in the peas and coconut milk or yogurt and reheat briefly over medium-low heat until hot, 1 to 2 minutes. Stir in the cilantro, season with salt to taste, and serve.
The Best Skillet Recipes, from the authors of Cook's Illustrated
