Vegetable Chicken Fusion by Adyasha Padhi

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion,
• chopped 2 garlic cloves,
• chopped 2 tablespoons grated ginger,
• with juices 1 heaping tablespoon curry powder,
• or to taste 1 teaspoon salt 1 large carrot,
• sliced 1/4 inch thick 1 medium red bell pepper,
• stemmed and seeded,
• cut in 1/4 inch julienne 1 half head of cauliflower,
• broken into small florets
• 1 – 15 ounce can Italian plum tomatoes with juices
• 2 cups chicken stock, or more as necessary 2 boneless,
• skinless chicken breasts,
• cut in 1-inch pieces Fresh cilantro

PROCEDURE

• Heat oil in a deep skillet or pot.
• Add the onion and sauté over medium heat until softened, about 5 minutes.
• Add the garlic and ginger and sauté until fragrant, 1 minute.
• Add the curry powder and salt; cook, stirring, 1 minute. Add the carrot, red pepper and cauliflower.
• Cook, stirring to coat the vegetables with the spices, 2 minutes.
• Add the tomatoes with juices and chicken stock.
• The vegetables should be just covered with liquid.
• If not, add a little more chicken stock. Bring to a simmer, breaking up the tomatoes with a spoon.
• Stir in the chicken. Simmer, partially covered, until chicken is thoroughly cooked through and the vegetables are tender, about 15 minutes.
• Taste for seasoning. If needed, add 1-2 teaspoons of brown sugar.
• Serve hot with basmati rice. Garnish with fresh cilantro.

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