Chicken Curry dish can be on your table in a flash

For cooks in love with America’s Test Kitchen but out of time, this latest release is for you.

The editors at Cook’s Illustrated magazine have streamlined more than 300 recipes to make them easy for weeknight cooking. It also includes signature time-saving techniques, shopping tips and ingredient evaluations.

Chicken Curry with Potatoes and Cauliflower

From “The Best 30-Minute Recipe” from the editors of Cook’s Illustrated magazine. Thinly sliced pork loin or tenderloin, extra-large shrimp, or diced extra-firm tofu can be substituted for the chicken.

1 pound boneless, skinless chicken breasts, cut into thin strips

Salt and ground black pepper

2 tablespoons vegetable oil

1 onion, minced

2 teaspoons curry powder

4 garlic cloves, minced

1 tablespoon grated fresh ginger

1 1/2 cups low-sodium chicken broth

1 tablespoon cornstarch

3/4 pound red potatoes cut into 1/2-inch chunks

3/4 pound cauliflower florets (2 cups)

1/2 cup plain yogurt

1/4 cup minced fresh cilantro

Season chicken with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook, stirring occasionally and breaking up clumps, until lightly browned, about 3 minutes. Transfer chicken to clean bowl and set aside.

Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add onion, curry powder and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

Whisk broth and cornstarch together to dissolve cornstarch, then stir into skillet. Add potatoes and cauliflower. Reduce heat to medium-low, cover, and cook until vegetables are tender, 7 to 10 minutes.

Stir in chicken with any accumulated juices and peas, and return to brief simmer. Off heat, stir in yogurt and cilantro and season with salt and pepper to taste.

Cook’s note: Making the minutes count: While the chicken browns, mince the onion. While the onion and spices cook, cut the cauliflower and potatoes.

Yield: 4 servings

Approximate nutrition per serving: 323 calories, 12 grams fat (2 grams saturated, 33 percent fat calories), 28 grams protein, 26 grams carbohydrate, 66 milligrams cholesterol, 4 grams dietary fiber, 616 milligrams sodium.