4 tablespoons unsalted butter, divided
1 large onion, chopped
7 tablespoons hot curry powder, divided (see note)
1 pound mushrooms (use your favorite) thickly sliced,
½ teaspoon salt
4 boneless, skinless chicken breasts, cut into 2-inch cubes
1 can (14 ounces) chicken broth
1 large or 2 small head(s) cauliflower
½ pint heavy cream
In a large skillet, melt 2 tablespoons butter and add onion and 1 tablespoon curry powder. Cook until onions are soft then transfer onions to a bowl.
In the same skillet, heat 2 tablespoons, butter saute mushrooms until very brown. Add 1 tablespoon curry and ½ teaspoon salt to draw moisture out and increase browning. Transfer to bowl with the onions.
In the same skillet add enough olive oil to lightly coat the bottom of your skillet. Add chicken and cook until browned well on all sides. Don't crowd the pan or chicken will steam instead of brown. Stir in 2 tablespoons curry.
When chicken is well browned, add mushrooms, and onions to skillet. Stir in chicken broth and heat through.
Cut cauliflower into large florets and add to pan. Add 2 tablespoons curry, cover and cook until cauliflower is just soft. When done add the remaining curry and cook 3 more minutes.
Stir in cream and heat through. Ladle into bowls and serve, if desired, or over rice or noodles.
Serves four to six.
Cook's note: Use more or less curry powder to taste.