Curried Chicken & Cauliflower x2

1 can (14 oz) light coconut milk
1 cup low-sodium chicken broth
2 TBSP sugar
1-2 TBSP yellow Curry Paste
2 TBSP olive oil
1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
1 head cauliflower (about 2 lbs.), trimmed and cut into florets
4 scallions, trimmed and sliced
1 TBSP cornstarch
1 can (15 oz) chickpeas, drained and rinsed
3/4 teaspoon salt


1. In small bowl, whisk together coconut milk, 3/4 cup of the chicken broth, sugar and curry paste. Heat oil in a stockpot over medium-high heat. Add chicken and brown on all sides (about 4 minutes). Remove to a bowl with a slotted spoon.

2. Add cauliflower to pot and cook 1 minute. Reduce to medium heat. Stir in coconut milk mixture and bring to simmer. Cover and simmer for 6 minutes.

3. Uncover pot and add chicken, with any accumulated juices, and scallions. Simmer, uncovered, 5 minutes. Meanwhile, whisk together remaining 1/4 cup chicken broth and cornstarch.

4. Stir chickpeas, cornstarch mixture and salt into pot. Raise heat to medium-high and cook 3 minutes. Serve with rice.