Curried Chicken And Cauliflower Stir-Fry

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Washington Post


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2 to 3 tablespoons olive oil

1 pound boneless, skinless chicken breast halves, cut into thin strips, about 1 1/2 inches long and 1/4 inch thick

1 bunch scallions, white and light-green parts, cut crosswise into thin slices (1 cup)

3 medium cloves garlic, finely chopped

2-inch piece peeled ginger root, finely minced or grated (1 tablespoon)

1 tablespoon double-concentrated tomato paste or 2 tablespoons regular tomato paste

2 teaspoons mild curry powder, or more to taste


1 cup low-sodium or homemade chicken broth

1/2 head (1 pound) cauliflower, stemmed and cut into bite-size pieces (no more than 3/4 inch)


Leaves from about 1/3 bunch cilantro, chopped (3 tablespoons)

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