Chicken Curry and Vegetables

1 1/2 pounds chicken, breast, boneless, skinless, cut into 2” chunks
1/4 teaspoon salt, Kosher
1 tablespoon oil, olive
1 large onion(s), chopped
2 clove(s) garlic, minced (or ¼ teaspoon garlic powder)
1 teaspoon turmeric
1 teaspoon ginger, fresh, minced
3 tablespoon curry powder
1 head(s) cauliflower, (about 11/2 pounds), cut into 1" florets, stem discarded
1 can(s) beans, garbanzo (chickpeas), (15 ounces), rinsed and drained
2 can(s) tomatoes, diced, (15 ounces), no salt added
1 cup(s) yogurt, fat-free plain
2 tablespoon cilantro, chopped for garnish

METHOD:

Season the chicken with salt. In a large skillet, heat the oil over med-high heat.

Add the chicken and cook, stirring, 3 to 4 minutes, until the chicken begins to brown.

Transfer the chicken to a plate. Add the onion, and cook 3 to 4 minutes, until beginning it begins to soften and become translucent.

Add the garlic, turmeric, ginger, and curry powder and cook, stirring, 1 to 2 minutes, until the mixture becomes fragrant.

Add the cauliflower, chickpeas, and diced tomatoes (plus liquid). Lower the heat to a simmer.

Cover and cook 8 to 10 minutes, until the cauliflower is tender. Uncover and, return the chicken to the pan, and cook, stirring occasionally, 10 to 15 minutes longer, until the chicken is cooked through but still tender and the liquid thickens.
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Remove from heat. Stir in the yogurt. Season with a pinch of kosher salt if desired and garnish with optional cilantro.

Serve immediately with brown basmati rice.