Easy Chicken Curry

Directions

1. 1
   Preheat oven to 400 degrees F. Place cauliflower on a tin foil-covered baking sheet, sprinkle with salt, and roast for about 15 minutes until edges are browned.
2. 2
   In a large skillet, heat oil over medium-high heat.
3. 3
   Add the onion and cook, stirring occasionally, until soft and lightly browned, about 7 minutes.
4. 4
   Add the scallion whites, curry paste, garlic and ginger and cook, stirring, for 30 seconds.
5. 5
   Crumble the chicken into the pan, season with salt and pepper and mix well.
6. 6
   Cook, stirring occasionally, until the meat is cooked through, about 5 minutes.
7. 7
   Stir in the peas and gently simmer until warmed through, about 5 minutes.
8. 8
   Remove from heat and add in the yogurt.
9. 9
   Stir in half of the scallion greens.
10. 10
    Top with the remaining scallion greens and serve with the warm naan.