Adapted from Cook It In Your Dutch Oven, an ATK publication

    Ingredients

    • 3 Tbsp butter
    • 2 Tbsp curry powder
    • 2  onion(s) chopped
    • 3  garlic clove(s) minced
    • 1 Tbsp fresh ginger grated
    • 2  boneless, skinless chicken breasts
    • 1 1/2 cups water
    • 8 oz baking potatoes peeled and cut into ½ inch pieces
    • 1 pound cauliflower cut into florets
    • 1 cup frozen peas
    • 3/4 cup plain whole-milk yogurt
    • 1 1/2 tsp salt
    •   black pepper to taste
    •  pinch tumeric optional
    •  pinch cumin optional
    • Preparation: 20 min
    • Cooking: 40 min
    • Ready in: 1 h

    Instructions

    1. Melt butter in the bottom of the Dutch oven or pot of choice on medium heat. Add curry powder, optional spices (if desired), salt and pepper. Cook until fragrant.
    2. Add onion and cook until translucent. Stir in garlic and ginger and cook until fragrant, about 30 seconds
    3. Add chicken and water to the pot and bring to a simmer. Cover pot and reduce heat to low until chicken reaches an internal temperature of 160 degrees, about 22 minutes. Turn the chicken halfway through cooking. When done, remove from pot and let cool.
    4. Add potatoes to pot with a pinch of salt. Cover and cook until just fork tender. Add cauliflower and cook, stirring occasionally until potatoes are fully cooked, about 15 minutes.
    5. While potatoes are cooking, shred chicken into roughly 2 inch pieces with a fork and set aside.
    6. Once potatoes are cooked, stir in chicken and peas until just warmed through. Turn off the heat and add yogurt. Season with salt and pepper to taste and serve.