Saucy chicken curry is even better with more butter, and it’s dump-and-stir easy with this simmer sauce from DOSA. Fry the cauliflower first to sweeten the flavor.
What You Get
Serrano or jalapeño pepper (optional)
Butter simmer sauce
Cut chicken breast (see note below)
What You’ll Need
Ground cayenne pepper (optional)
Makes 3 servings
Active Time: 20 minutes
Total Time: 25 minutes
Core and cut the cauliflower into bite-size florets. Mince the serrano, if using.
In a deep sauté pan over medium-high heat, warm ¼ cup vegetable oil. Add the cauliflower and stir-fry until golden, about 8 minutes. Add the serrano to taste, and stir until fragrant, 30 seconds. Pour in the simmer sauce and add a pinch of cayenne, if you want more heat. Add the chicken and simmer until nearly firm, 10 minutes, stirring occasionally to prevent scorching.
Meanwhile, pick the cilantro leaves and toss the stems. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice in bowls and spoon the butter chicken over. Dollop with yogurt, sprinkle with the cilantro leaves, and serve warm.
Note: The chicken arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.