30-MINUTE CHICKEN AND CAULIFLOWER CURRY
This tasty chicken and cauliflower curry is a great option if you're following the 5:2 diet. Plus, it contains 3 of your 5-a-day.
Provided by delicious. magazine
Categories Lower-calorie mains
Yield Serves 2
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick pan, then fry the chicken and onion with a pinch of salt for 5 minutes until the onion has softened a little and the chicken has browned. Add the pepper and cauliflower and cook for another 5 minutes, stirring.
- Stir in the curry paste and cook for 1-2 minutes until fragrant, then add the stock, tomatoes and bay leaf. Simmer for 10 minutes or until the sauce has thickened and the chicken is completely cooked through. Serve garnished with the coriander, plenty of black pepper and the lemon wedges for squeezing over.
Nutrition Facts : Calories 196kcals, Fat 4.5g (0.9g saturated, Protein 23g, Carbohydrate 12.8g (10g sugars), Fiber 5.4g
CHICKEN CAULIFLOWER KORMA
This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.
Provided by Kitchen Kitty
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 402 calories, Carbohydrate 24.3 g, Cholesterol 59.6 mg, Fat 29.5 g, Fiber 7.5 g, Protein 15.3 g, SaturatedFat 20.4 g, Sodium 775.9 mg, Sugar 8.8 g
CURRIED CAULIFLOWER AND CHICKEN
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 25 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 880 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN CAULIFLOWER CURRY
This recipe is from the cooking show Best Recipes Ever - which I love because the hostess Kary provides some really great and useful tips about cooking and ingredients as she goes along. Plus she has realy beautiful bowls and platters - I love bowls. Yummy dishes too. This dish is great with Indian Raita - recipe #397633 and some naan
Provided by Deantini
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 343.5, Fat 15.5, SaturatedFat 3.3, Cholesterol 54.4, Sodium 264.1, Carbohydrate 31, Fiber 6.9, Sugar 19.2, Protein 23
CURRIED CAULIFLOWER
This is a good company dish. Even people who don't like curry like this dish!
Provided by SAMDEE
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish.
- In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 12.5 g, Cholesterol 26.7 mg, Fat 25.6 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 478.4 mg, Sugar 3.9 g
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- To a large skillet, add the oil, onion, chicken, and sauté over medium-high heat until the onion begins to soften and the chicken is cooked through about 5 minutes; stir and flip intermittently to ensure even cooking.
- Add the coconut milk, chickpeas, cauliflower, carrots, Thai curry paste, salt, pepper, stir to combine, reduce the heat to medium or medium-low, cover the skillet, and allow the mixture to steam, or until cauliflower is as tender as desired. For me, 5 minutes is sufficient.
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- Combine yogurt, 1 Tbsp. oil, 1 Tbsp. curry powder, paprika, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt in a large bowl. Add cauliflower and chicken. Stir to coat. Marinate the chicken and cauliflower in the refrigerator for 20 minutes or for up to 2 hours.
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Coat the foil with cooking spray. Spread the cauliflower and chicken in an even layer on the prepared baking sheet. Bake, without stirring, until the chicken is cooked through and the cauliflower is golden brown in spots, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 Tbsp. oil in a large saucepan over medium heat. Add onion and carrot; cook, stirring occasionally, until soft and just beginning to brown, 7 to 10 minutes. Add garam masala and the remaining 1 Tbsp. curry powder, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt. Cook, stirring, until fragrant, about 1 minute. Add crushed tomatoes and water. Cook, stirring, until bubbling. Remove from heat and stir in cream. Serve the chicken and cauliflower with the sauce. Garnish with cilantro, if desired.
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