Ingredients
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2 tablespoons peanut oil
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1/2 cup onion, minced
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1 head cauliflower (trimmed into 1/2 inch thick florets)
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2 tablespoons ginger, minced
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2 teaspoons garlic, minced
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1 -2 pinch cayenne pepper
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1 tablespoon cumin seed
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2 teaspoons curry powder
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5 -6 canned plum tomatoes with liquid
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1/4 cup water
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salt & freshly ground black pepper
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1 lemon, juice of
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minced fresh cilantro
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raisins
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1 lb cubed boneless skinless chicken, cut into 1/4 inch cubes
Instructions
- Heat oil in 12 inch skillet on high.
- Lower heat and add onion, ginger, garlic, and cayenne and cook until it begins to brown (5 min).
- Add the cumin seeds and curry. Cook briefly (30 seconds).
- Add cauliflower and cook for about one minute over high heat.
- Cut up the tomatoes add them with the juice, 1/4 cup of water, salt and pepper. Cover and turn heat to medium-low.
- Cook for about 15 minutes. Stir occasionally until the cauliflower is tender.
- Add the chicken. Stir and cover for about 8 more minutes.
- **If the sauce starts drying out, add some more water.
- Add the lemon juice.
- Taste and adjust seasoning.
- Sprinkle with cilantro and serve over rice.