2 cups boxed, jarred or BPA-free canned diced tomatoes, with juices
1 tbsp peeled and grated ginger
1 cup whole-milk yogurt (TIP: Avoid using nonfat yogurt here as it may curdle when heated.)
1 lb boneless, skinless chicken breast, chopped into 1-inch chunks
2 cups cauliflower florets
1 tbsp chopped fresh mint leaves, for garnish
In a large deep skillet with a tight fitting lid, heat oil on medium. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add cumin, coriander, cardamom, turmeric and pepper flakes and cook, stirring constantly, for 30 seconds. Increase heat to medium-high and add garlic, tomatoes and ginger. Cook, stirring frequently, until tomato has broken down slightly, about 5 minutes. Add yogurt, stirring to combine to a thick paste. Add chicken and bring to a simmer. Reduce heat to medium-low, cover and simmer until sauce is slightly reduced, about 10 minutes.
To skillet, add cauliflower; replace lid and continue cooking until cauliflower is tender and chicken is no longer pink inside, about 10 to 15 minutes more. Divide among serving plates and garnish with mint.
Yogurt-marinated chicken is simmered with garam masala, tomatoes and coconut milk for an Indian-inspired dish that will beat any takeout joint’s. Try serving with whole-grain naan or pita bread, or with brown rice.
A traditional Indian dish, Biryani is typically made with basmati rice and layered with spiced chicken before baking. In this recipe, we’ve swapped the rice for Kamut for added texture, and skipped the layering step to save time – all while keeping its classic, aromatic flavorings. We suggest getting a head start on cooking the Kamut in Step One before chopping or measuring your other ingredients. To reduce cooking time, you can also soak Kamut overnight in water.