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Remove the ghee from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Meanwhile, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the tomato chutney and yogurt; season with salt and pepper.
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced carrots, curry paste, and coconut milk (carefully, as the liquid may splatter). Cook, stirring occasionally, 10 to 12 minutes, or until the liquid is thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired
Meanwhile, place the naan on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Cut each piece into 8 equal-sized wedges.
Meanwhile, melt the ghee in a bowl in the microwave (or heat in a small pot on medium-high until melted). Stir in as much of the garlic paste as you’d like. To the pan of cooked chicken and curry, add the roasted cauliflower; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and cauliflower and sauce. Serve the warmed naan on the side. Drizzle the naan with the garlic ghee. Enjoy!
Remove the ghee from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
Meanwhile, peel the carrots; halve lengthwise, then thinly slice crosswise. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the tomato chutney and yogurt; season with salt and pepper.
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced carrots, curry paste, and coconut milk (carefully, as the liquid may splatter). Cook, stirring occasionally, 10 to 12 minutes, or until the liquid is thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired
Meanwhile, place the naan on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Cut each piece into 8 equal-sized wedges.
Meanwhile, melt the ghee in a bowl in the microwave (or heat in a small pot on medium-high until melted). Stir in as much of the garlic paste as you’d like. To the pan of cooked chicken and curry, add the roasted cauliflower; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and cauliflower and sauce. Serve the warmed naan on the side. Drizzle the naan with the garlic ghee. Enjoy!
Tips from Home Chefs