• prep: 0 hr
• cook: 0 hr
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servings:

The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.

• 1 1/2 teaspoons coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon whole black peppercorns
• 3 whole cloves
• 1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
• 1 1/2-inch piece cinnamon stick
• 1/2 teaspoon turmeric
• 1/4 teaspoon (scant) cayenne pepper
• 5 tablespoons peanut oil or vegetable oil, divided
• 1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
• Coarse kosher salt
• 2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
• 1 bunch green onions, dark green and white parts chopped separately
• 1 tablespoon finely grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 1/2 cups (or more) low-salt chicken broth
• 1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
• 1/3 cup dried cherries, finely chopped
• 1 tablespoon smooth peanut butter
• 1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
• 1/3 cup coconut shavings,* lightly toasted

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