One Pot Chicken Curry Casserole

I really don't mind admitting that I love one pot dishes. It saves on the cooking and cleaning time. Serve this up with a fresh salad and you have a well rounded meal in no time at all. 

• 1 tablespoon olive oil
• 1 chopped onion
• 4 cloves garlic
• 1 teaspoon fennel seeds
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1/2 - 1 teaspoon chili flakes
• 1 tablespoon curry powder
• 1 tablespoon grated ginger
• 1 28 oz can tomatoes
• 2 cups rice
• 4 cups chicken broth
• 6 chicken breasts cut into strips or cubes
• 1 head cauliflower broken in flowerettes
• 1 lime
• mango chutney optional

1. Saute onion and garlic in olive oil.
2. When onions are softened, add all the spices. Cook for 30-60 seconds.
3. Add the raw rice, tomatoes and chicken broth. Bring to a boil.
4. Add the raw chicken.
5. Cook on medium or medium low for 20 minutes.
6. The last 8 minutes, add broken cauliflower to the top of the pan. Close the lid and continue to cook until cauliflower is done.
7. Serve with fresh lime and mango chutney.