Chicken and Roasted Cauliflower Curry
- 2 Skinless Boneless Chicken Breasts
- 1/2 Cup Water
- 1 Head Cauliflower
- 1 1 Lb Bag Petite Baby Carrots
- 3 T Curry
- 2 Tsp Smoked Paprika
- 1/2 Tsp Cumin
- 2 T Olive Oil
- 3 Cups Chicken Broth
- 1 Cup Milk
- 1/4 Cup Cornstarch
- 2 T Minced Onion
- 4 T Sugar
- 1 tsp Garlic Salt
- 2 T Butter
- Rolls If Desired
Place chicken and water in crock pot on low for 6-9 hours.
Dice* cauliflower into bite-sized pieces.
Place veggies and spices on a cookie sheet and stir to coat veggies.
Place in oven and set on time-bake** to cook at 350 for 30 minutes, with the end time being 15 minutes before you want to cook in the evening.
Stir broth, milk and cornstarch in a large pot.
Add roasted veggies, onion, sugar, garlic salt and butter.
Cover with lid and bring to a boil.
Reduce heat, remove lid and let simmer until ready to eat, stirring occasionally.
While vegetables are simmering, dice chicken.
Turn heat off vegetables and add chicken to let it warm up. Do not stir excessively or chicken will shred.
Serve with rolls.
*To dice quickly, simply cut whole cauliflower into 1-inch slices, then into 1-inch strips, then dice.