4 pieces boneless skinless chicken breasts
1 onion, cut into half moons
1 head of roasted cauliflower (recipe HERE)
1 can of chickpeas (15oz)
1 cup coconut milk
Optional: 1/2 T corn starch mixed with 1 T water
Saute onions until tender. Season lightly with salt and pepper then add generous amounts of ginger, turmeric and curry powder. Stir around. Cut chicken into cubes and add to pan. Combine with onions and spices. Cook until no longer pink and cooked through. Add chickpeas. Combine well. Slowly add coconut milk and stir around pan. Optional, if you want it thick add the corn starch and bring to a boil and stir until thickens. Serve over roasted cauliflower or you can add the cauliflower to the pan and combine with chicken and sauce.
~ Recipe submitted by Nina Safar