This is so easy and full of flavor! The sweetness of the red bell pepper, the curry and the heat from the cayenne pepper really balance well. Then then creaminess takes it to another level!

Ingredients

1. 1 1/2 c shredded chicken
2. 1/2 head cauliflower
3. 1 large carrot (diced)
4. 1/2 red bell pepper (sliced)
5. 4 peperoncini peppers
6. 1/2 white onion (sliced)
7. 3 bulbs garlic (minced)
8. 1 tbs ginger (minced)
9. 1 tsp salt (at least)
10. 1 tsp pepper
11. 2 tsp curry
12. 1 tsp cumin
13. 1/4 tsp cayenne pepper
14. 1/2 tsp onion and garlic powder
15. 1/2 cup heavy cream
16. 2 tbs soy sauce
17. 2 cups hot water
18. 3 tbs butter

Steps

1. Brown butter in skillet (I used a cast iron)

2. Add chicken and vegetables and toss until coated

3. Add all seasonings, toss again

4. Add water and cream, stir, bring to boil, reduce heat to medium, cook for 15 to 20 minutes stirring gently occasionally.

5. Mix 2 tsp cornstarch with a little bit of cold water and add to skillet. Gently stir.

6. I served mine with baked poppy seed bread and goat cheese.

Source: Read Full Article