Chicken Cauliflower Curry - cooking recipe

Ingredients

340 g chicken breasts, boneless, skinless (12 oz)
2 tablespoons vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced (optional)
1/4 teaspoon salt
2 tablespoons mild curry paste
28 ounces diced tomatoes, 796 ml can
2 cups cauliflower florets
1 granny smith apple, diced
1/4 cup golden raisin
1 cup frozen peas
1/4 cup fresh cilantro, chopped

Preparation

Cut chicken crosswise into strips. In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.
In same skillet, fry onion, jalapeno pepper (if using) and salt, stirring occasionally, until softened, about 3 minutes.
Add curry paste; cook, stirring, until fragrant, about 1 minute.
Drain tomatoes and add to skillet.
Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes.
Add peas and half of the cilantro. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining cilantro.