1. Cut chicken crosswise into strips. In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet. 2. In same skillet, fry onion, jalapeno pepper (if using) and salt, stirring occasionally, until softened, about 3 minutes. 3. Add curry paste; cook, stirring, until fragrant, about 1 minute. 4. Drain tomatoes and add to skillet. 5. Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes. 6. Add peas and half of the cilantro. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
