Here’s another recipe featured by The Food Network. It’s a Giada de Laurentiis.  I really seem to like her recipes the best. It must be the Italian in me.  As always I changed some things and I’ll probably change some more the next time I make it but the gist will still be there.  The original recipe called for chicken thighs, a pound of lentils, and one head of cauliflower.  The recipe below is a little different.  I used chicken breast and would recommend half the lentils and twice as much cauliflower. Give it a try and enjoy.

Chicken and Cauliflower Curry

Ingredients

• 3 tablespoons canola oil
• 6 cloves garlic, minced
• 2-inch piece fresh ginger, minced
• 1/2 cup prepared red Thai curry paste
• 3 cups chicken broth, low-sodium canned, or homemade
• 2 cups whole milk plain yogurt
• 6 bone-in skinless chicken thighs, about 2 1/4 pounds
• 1 1/2 tablespoons kosher salt
• Freshly ground black pepper
• 1/2 lb red lentils, rinsed
• 1 large head cauliflower, broken into large florets
• 2 (16-ounce) cans chickpeas, drained and rinsed
• 1 bunch fresh mint or cilantro leaves, chopped
• 1 lemon, cut in wedges

Directions

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.

Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.

Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.