I recently have become a fan of Indian food - I know, I am a bit of a late bloomer. I never really liked it before but the older I get it seems the more I seem to broaden my horizons in terms of my palate. I have eaten it at restaurants but I have never tried to make any at home, until this weekend.
My sister and I share recipes and recipe ideas all of the time which is a lot of fun, particularly since we have such similar taste now so I have to give her credit for this idea. You need a a jar of a wet curry sauce(I found one at Trader Joe's but you should be able to find them at any grocery store) that was the base for this dish. I started with roasting chickpeas and cauliflower:
Chickpeas & Cauliflower
(1) can chickpeas, drained and patted with a paper towel to get rid of most of the excess moisture
(1) head cauliflower, chopped into small pieces
ground black pepper
red pepper flakes
Preheat the oven to 325. Toss all ingredients into a bowl and spread onto a baking sheet. Bake for 15 minutes, take out and stir and place back into the oven for 5-10 minutes, checking for the browning of the cauliflower. Once the cauliflower has some browned edges, take it out.
I think roasted Chickpeas and Cauliflower would be great by itself, but for the dish I started sauteing the chicken when I put the C&C back into the oven for 5-10 more minutes. Once the chicken was browned I added the curry sauce and then the C&C when it was done. Simmer for 5-10 minutes and put it on top of basmati rice and/or naan bread. There was definite heat that made me nose run (probably pretty mild for most people though, I am a bit of a wimp)but the flavors along with the heat made this one of the best dishes we have made. I think I said "Oh my god, this is so good" a half a dozen times.
Thanks Kristen and HAPPY BIRTHDAY!