Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Curried Cauliflower & Chicken Stew



Posts : 17900
Thanked : 879
Join date : 2013-01-12

Curried Cauliflower & Chicken Stew

Post by Lobo on Fri 22 Jan 2016, 10:19 pm

Curried Cauliflower & Chicken Stew

Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 4
Good-quality canned coconut milk is available in Asian markets and many supermarkets. The solids in coconut milk separate and rise to the top, forming a thick creamlike layer, so shake the can well before using. Do not buy canned sweetened coconut cream, which is used for tropical drinks and some desserts.

  • Printer Friendly Version

  • 56


  • 1 small yellow onion, coarsely chopped
  • 2 Tbs. chopped fresh ginger
  • 3 garlic cloves, chopped
  • 1 Tbs. curry powder
  • 1/2 tsp. salt, plus more, to taste
  • 2 Tbs. corn or peanut oil
  • 3/4 lb. tomatoes, seeded and chopped
  • 1 can (13 1/2 fl. oz.) unsweetened coconut milk
  • 1 lb. boneless, skinless chicken thighs, cut into large cubes
  • 1 small head cauliflower, cut into florets
  • 1/4 lb. green beans, trimmed and cut into 2-inch pieces
  • Steamed rice for serving

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.


Prepare the aromatics and spice mixture
In a blender, combine 1 Tbs. water with the onion, ginger and garlic and process until a paste forms. In a small bowl, stir together the curry powder and the 1/2 tsp. salt.

Cook the chicken
Heat a large fry pan over high heat until very hot and add the oil. Add the onion-garlic paste and sauté just until it begins to brown, about 5 minutes. Stir in the spice mixture and sauté until fragrant, about 10 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to break down, about 5 minutes. Stir in the coconut milk and 1/2 cup water, bring to a simmer and stir in the chicken pieces. Cover, reduce the heat to low and simmer until the stew thickens, about 20 minutes.

Cook the vegetables
Uncover and stir in the cauliflower and green beans. Re-cover and continue to cook until the vegetables are tender, 15 to 20 minutes. Season with salt. Serve the stew with steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

Related Tips

  • All About Cauliflower

    Current date/time is Mon 05 Dec 2016, 8:55 pm