Name: Coconut Curry Chicken with Cauliflower & Peas
Ingredients: 1 pound Air-Chilled Organic Boneless, Skinless Chicken Thighs; 2-3 tablespoons curry powder; 1 teaspoon Food Club minced garlic; 1 teaspoon minced ginger; 1/2 teaspoon salt; 1 tablespoon plus 2 teaspoons Food Club vegetable oil, divided; 1 (13.66-ounce) can lite coconut milk; 1 cup Food Club frozen peas, slightly defrosted; 1/2 head cauliflower, cut into florets; --Brown rice or freekeh, for serving; --Chopped cilantro, for garnish; --Fresh lemon wedges, for garnish

Coconut Curry Chicken with Cauliflower & Peas Recipe | Big Y