Bombay Chicken Curry with Cauliflower and Potato

Apparently I think I'm Indian these days... Because here's another Indian recipe! I just can't help it. I follow my cravings, and these days, they are kickin things up an Indian notch. 

This yellow curry is coconut milk based and features my favorite Bombay curry powder from Market Spice.  Ginger, garlic, onion, and cauliflower top the list of this recipe's antioxidant-rich, cancer-fighting, detoxifying and vitamin-full ingredients. 

 Serves 4

• 1 boneless, skinless chicken breast
• Chicken marinade: 

• 1 tsp vinegar
• 1 tsp soy sauce
• 1 tsp Bombay curry powder (or any Indian curry powder like vindaloo, madras, etc.)
• 1/2 tsp ground pepper
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp dried red chili flakes
• dash cayenne
• 6 cloves garlic
• 2 inch section fresh ginger
• 1 fresh serrano chili pepper
• 1 dried red chili pepper
• 1 can light coconut milk
• 2 tsp Bombay curry powder (or any Indian curry powder)
• 1 tsp cumin
• 1 tsp turmeric 
• 1 bay leaf
• 1 1/2 cup basmati or jasmine rice
• 3 cups water
• 2 bay leaves
• 1 onion
• 1 Roma tomato
• 1 medium potato
• 2 cups cauliflower
• 1/4 cup fresh cilantro
• more fresh cilantro, garnish

Trim any fat off chicken breast and cut into bite-size pieces. Add marinade ingredients to chicken, mix, and refrigerate. Marinade a few hours in advance or overnight to allow time for flavors to sink in. 

Mince garlic, ginger, serrano and dried chili peppers (seeds included for extra heat). Heat a small amount of olive oil to a frying pan over med-high. Add garlic, ginger and chilis. Cook for a few minutes, stirring, til fragrant and the edges of the garlic turn golden brown.  

Empty the can of coconut milk into a large pot over med-low heat. Add curry powder, cumin, turmeric, bay leaf, and the fried garlic, ginger and chilis to the pot and stir well to mix. Cover with lid. 

Set rice, water and bay leaves in a rice cooker if you have one, or cook on stove per package instructions.

Add small amount of olive oil to same frying pan used for the garlic mix, and cook chicken over high for a few minutes, browning all sides. Transfer chicken from frying pan to pot. Cover. 

Thinly slice the onion, then pan fry for a few minutes over med-high heat without adding any more oil. While the onion is cooking, finely dice the tomato, peel and cut the potato into bite-size cubes, slice cauliflower into small florets, and chop fresh cilantro.  

Add diced tomato to the onion in the pan and fry for another few minutes, stirring.  Transfer onion and tomatoes from pan to pot. 

Add potato, cauliflower and cilantro to pot. Stir well to incorporate all ingredients. Increase heat to medium, cover, and let simmer for 5min. The pot will start to bubble furiously - stir occasionally to ensure nothing sticks to the bottom. Reduce heat to low-med, cover, and let simmer for 25-30min, or until vegetables reach desired tenderness (30min gets you potatoes that melt in your mouth mmm...)

Serve with rice. Garnish with fresh chopped cilantro.