Easy Weeknight Dinners - Chicken Curry in a Hurry

I never really ate curry until I moved away to University. It may have been growing up in a very Italian Northern Ontario city. We didn't really have a lot of diversity when it came to restaurants growing up, except for Chinese buffets which were pretty North American I'm sure. It's great to go back to my hometown now and see so many different restaurants, and even 2 sushi restaurants! That being said, I do love a good curry, and this dish has a lot of the flavours I enjoy. I used a red curry paste but I'm sure any one would work great. The next time I make it I would chop all of the veggies in advance, as that part did take a bit of time.  Overall though it was a pretty quick meal to prepare.

Chicken Curry in a Hurry (adapted from Canadian Living)
- 2 cups basmati rice
- 4 tsp vegetable or canola oil
- 450g boneless, skinless chicken breasts, cut into 3/4 inch pieces
- 3 cloves garlic, minced
- 4 tsp minced fresh ginger
- 1 onion, chopped
- 4 tsp red Indian curry paste
- 4 cups cauliflower florets, cut into 3/4 inch pieces
- 2 cups chicken or vegetable broth
- 1 tbsp soy sauce or tamari
- 3 tbsp flour
- 1 sweet red pepper, cut in 3/4 inch pieces
- 1/2 cup frozen peas

Prepare rice according to your favourite method.

In large nonstick skillet, heat 1 tsp of the oil over medium-high heat. Sprinkle chicken with salt and pepper and saute until golden, about 4 minutes. Remove to plate and set aside.

In same skillet, heat remaining oil and saute garlic and ginger until fragrant, about 30 seconds. Stir in onion and curry paste and saute about 3 minutes, until onion is softened. Stir in cauliflower, broth, tamari and 1/2 cup water. Bring to a boil and reduce heat. Simmer, stirring occasionally until cauliflower tender, around 5 minutes.

Whisk flour with 1/4 cup water. Stir into curry mixture with chicken and any juices, red pepper and peas. Bring to a boil; reduce to heat to medium and simmer, stirring occasionally until thickened and pepper is softened, about 4 minutes. Serve over rice.