1. Heat oil in 12 inch skillet on high. 2. Lower heat and add onion, ginger, garlic, and cayenne and cook until it begins to brown (5 min). 3. Add the cumin seeds and curry. Cook briefly (30 seconds). 4. Add cauliflower and cook for about one minute over high heat. 5. Cut up the tomatoes add them with the juice, 1/4 cup of water, salt and pepper. Cover and turn heat to medium-low. 6. Cook for about 15 minutes. Stir occasionally until the cauliflower is tender. 7. Add the chicken. Stir and cover for about 8 more minutes. 8. **If the sauce starts drying out, add some more water. 9. Add the lemon juice. 10. Taste and adjust seasoning. 11. Sprinkle with cilantro and serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
