1 1/2 lbs chicken breasts, boneless and skinless cut into pieces (or ground chicken)
1 tablespoon oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground ginger
2 lbs. (roughly) frozen cauliflower florets
1 (13 1/2 ounce) can light coconut milk (regular coconut milk tastes better, but light is better for you)
1/2 cup low sodium chicken broth
I slice the chicken into small pieces first.
Salt and pepper the chicken.
Lightly brown the chicken for 5 minutes over medium-high heat with the oil & then set aside on a plate (I never set it aside).
Reduce the heat to medium-low.
Add onion, garlic, curry powder, and the ginger.
Cook for 2 minutes.
Add the cauliflower, coconut milk and broth.
Cover and simmer about 5 minutes until the vegetables are crisp-tender.
Add the chicken back (if removed) and cook until sauce is thickened and reduced. I usually wind up cooking it for a good 10 or 15 minutes more to ensure the chicken is cooked thoroughly, the flavors blended, and the sauce reduced slightly.