Cauliflower And Chicken Curry Recipes

EASY CAULIFLOWER AND CHICKEN CURRY

Steps:

• Gather the ingredients.
• Start by cutting the chicken thighs into 2.5-centimeter ( 1 x 1-inch) sized chunks. Heat 1 tablespoon oil in a large frying pan and brown the chicken on all sides. Remove the chicken from the pan and keep to one side.
• Add the remaining tablespoon of oil to the same pan, add the chopped onion and cook on medium heat until the onions are soft.
• Add the green chile, ginger, and garlic and continue to cook for 1 minute, taking care not to burn. Then, add the chili powder, turmeric, garam masala , and sugar and cook for a further minute stirring constantly.
• Pour in the tomatoes and coconut milk , stir well, then add the chicken and cauliflower. Simmer for 10 minutes until the cauliflower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.
• Check the seasoning, and add salt and/or pepper as required, then stir through the spinach until it just starts to wilt.
• Serve the curry into warmed bowls with cooked rice, and/or naan bread or chapatis on the side.

CHICKEN CAULIFLOWER KORMA

Steps:

• Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.
• Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.
• Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.

CHICKEN CAULIFLOWER CURRY

Steps:

• Cut chicken crosswise into strips. In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.
• In same skillet, fry onion, jalapeno pepper (if using) and salt, stirring occasionally, until softened, about 3 minutes.
• Add curry paste; cook, stirring, until fragrant, about 1 minute.
• Drain tomatoes and add to skillet.
• Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes.
• Add peas and half of the cilantro. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining cilantro.

CAULIFLOWER CURRY WITH CHICKEN

Steps:

• Heat oil in 12 inch skillet on high.
• Lower heat and add onion, ginger, garlic, and cayenne and cook until it begins to brown (5 min).
• Add the cumin seeds and curry. Cook briefly (30 seconds).
• Add cauliflower and cook for about one minute over high heat.
• Cut up the tomatoes add them with the juice, 1/4 cup of water, salt and pepper. Cover and turn heat to medium-low.
• Cook for about 15 minutes. Stir occasionally until the cauliflower is tender.
• Add the chicken. Stir and cover for about 8 more minutes.
• **If the sauce starts drying out, add some more water.
• Add the lemon juice.
• Taste and adjust seasoning.
• Sprinkle with cilantro and serve over rice.

CURRIED CAULIFLOWER AND CHICKEN

Steps:

• Put the oil in a 12-inch skillet, and turn the heat to high; add the onion, and cook, stirring occasionally, until it begins to brown. While it's cooking, trim the cauliflower and cut the florets into 1/2-inch-thick pieces.
• When the onion has browned a little, add the cumin seed and curry powder and cook about 30 seconds. Add the cauliflower, and stir, still over high heat, for another minute. Cut up the tomatoes, and add them to the pan along with their juice, 1/4 cup water and a generous sprinkling of salt and pepper. Cover, and turn the heat to medium-low.
• Cook 10 minutes, stirring once or twice. Add the chicken, stir, cover the pan again and cook 6 to 8 minutes longer, or until the chicken is cooked through. (If the sauce appears to be drying up at any time, add a little more water.) Stir in the lemon juice, taste and adjust seasoning. Garnish if you like, and serve.

SHEET-PAN CHICKEN CURRY DINNER

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.