I usually make this with fresh chicken breast, and decided to try it with leftover turkey instead. The end result was fabulously delicious--just like the original recipe! I am sharing the original recipe with notes explaining how I changed it up.
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| We enjoyed this on whole-grain low mein noodles. Wish I had added a bit of fresh parsley to brighten up the photo! |
Ingredients
- 1 lb. chicken breast, cut into 1” pieces - I used about 1½ cups cooked turkey breast pieces
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ground curry powder
- 1" fresh ginger, peeled and grated
- 1 small head cauliflower, cut into chunks
- 13.5 oz. can light coconut milk
- ½ cup low sodium chicken broth or water - I used the turkey broth/water that was created when I boiled the leftover turkey bones before discarding them
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| Some of the ingredients and mixture on stove just before done |
Directions
**Season chicken with salt and freshly ground pepper. Heat oil in large skillet over medium-high heat; add chicken and cook until lightly browned, about 5 minutes. Transfer chicken to plate.
Reduce heat to medium-low. Add onion, garlic, curry powder, and ginger to the same skillet (be sure to add the olive oil first, if you skipped step 1). Cook until fragrant, about 2 minutes. Add cauliflower chunks, coconut milk, and broth. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Add chicken or turkey back to pan and cook until sauce is thickened and reduced, about 5 minutes.
Server with brown rice or whole-grain low mein noodles.
**Skip this step if using leftover (already cooked) poultry.
Enjoy!
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