Ingredients
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1 lb raw chicken breast tenders
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1 (15 oz) jar korma curry sauce
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1/2 (12 oz) pkg frozen cauliflower florets, thawed and drained
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2 green onions
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1/4 cup sliced almonds, toasted
Steps
1
Cut the chicken tenders into halves or thirds. Season with salt and pepper.
2
To a greased nonstick 12-inch skillet, add chicken and cook on medium-high 5 min. Add the curry sauce. Cook 10 min., stirring occasionally.
3
Stir in the cauliflower. Cook 5 min., until cauliflower is hot and chicken is cooked through. Season with salt to taste. Thinly slice the green onions. Garnish with the almonds and green onions.
Tips
Serve over basmati rice.
