(ATK)

    Ingredients

    • 3 Tbsp Unsalted butter
    • 2 Tbsp curry powder
    • 2  onion(s) chopped
    • 1 jalapeño, stemmed, seeded and minced
    • Salt & pepper
    • 3  garlic cloves minced
    • 1 Tbsp fresh ginger grated
    • 2  (12 oz) bone-in chicken breasts, trimmed
    • 1 1/2 cups water
    • 8 oz Yukon Gold potatoes peeled and cut into ½ inch pieces
    • 1 pound (1/2 head) cauliflower, cored &  cut into 1 inch florets
    • 1 cup frozen peas
    • 3/4 cup plain whole-milk yogurt
    • 1/4 cup minced cilantro
    • 1 ¼ tsp salt
    • 1/4 tsp pepper
    • pinch tumeric optional
    •  pinch cumin optional

    Instructions

    1. Melt butter in Dutch oven over medium heat. Add curry powder, optional spices (if desired). Cook until fragrant (10 seconds). Add onions & jalapeño, salt and pepper and cook until translucent (5 minutes). Stir in garlic and ginger and cook until fragrant, (about 30 seconds).
    2. 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 22-24 minutes. Turn the chicken halfway through cooking. When done, remove to cutting board, let cool slightly then shred into 2-inch pieces w/ 2 forks. Discard skin & bones.
    3. Meanwhile, add potatoes to pot with ¼ tsp of salt. Cover and cook until just fork tender (8 minutes). Add cauliflower and cook covered, stirring occasionally, until potatoes are fully cooked & cauliflower is tender, about 15 minutes.
    4. While potatoes are cooking, shred chicken into roughly 2 inch pieces with a fork and set aside.
    5. Once potatoes are cooked, stir in chicken and peas until just warmed through (1 minute). Turn off the heat and add yogurt & cilantro. Season with salt and pepper to taste. Serve over rice.