Cauliflower Curry With Chicken Recipes
CAULIFLOWER AND CHICKEN CURRY
Heavenly roasted cauliflower and chicken in a spicy sauce
Provided by Lorraine
Categories Main Course
Number Of Ingredients 16
Steps:
- Cut the chicken breasts into cubes. Cut the cauliflower into little florets. Mix the spices for the marinade together. Use half to marinate the chicken and the other half to marinate the cauliflower.
- Heat 2 tablespoon oil and fry the cauliflower until the edges are crisp and golden brown. Remove and set aside
- Discard any burnt bits from the pan. Add another 2 tablespoon oil and fry the chicken, just until brown. Doesn't have to be fully cooked and do not over cook
- Add another tablespoon oil to the pan and fry the onion until golden brown. Add the chilli and curry leaf and fry for a minute
- Add the ginger/garlic paste and fry for another minute
- Add the turmeric, garam masala, fennel, chilli powder and mix. Cook for 2 minutes. Add a few drops of water if required
- Add the tomatoes and cook for 5 minutes. Add half cup water and cook until the tomatoes are cooked and the sauce thickens a little
- Gently mix in the cauliflower and chicken and cook on high heat for about 2-3 minutes, just until everything heats through. Season with more salt if required
- Garnish with coriander and serve hot with Rice or Roti
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
CAULIFLOWER AND CHICKEN CURRY RECIPE
Cauliflower and Chicken is a north-Indian curry recipe which is prepared with florets of cauliflower, chicken and a blend of spices. This delicacy has an authentic flavour as it has coconut milk added to the dish. The curry is delightful and is a must-try recipe for all the non-veg lovers and can be served with rice at dinner and special occasions like during pot luck.
Provided by TNN
Categories Appetizers
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Firstly, wash chicken under cold running water and keeping it aside. Now, take a chopping board and chop tomatoes. Dice the onion, cut the cauliflower into florets and chicken into small pieces. Also, mince garlic cloves. Take a grater and grate ginger finely.
- Place a fry pan over medium heat and pour 1 tablespoon of oil in it, heat it. Once the oil heats, put the chicken thighs until brown from all the sides. When the chicken is cooked, keep it aside.
- Now, add the remaining oil over medium flame in the pan with diced onion and fry the onion until tender. To the same pan, add ginger and garlic. Cook the mixture for a minute. Now add chilli powder, turmeric, allspice, nutmeg, mace, cinnamon and brown sugar and cook for half a minute and stir well. While stirring continuously, add tomatoes and coconut milk and mix well.
- Finally, add the chicken and cauliflower to the mixture and cook for 8 minutes until all the ingredients are tender and well cooked. Pour water to make the consistency of the curry thick. Sprinkle salt, black pepper and stir well. Serve hot with steamed rice or roti.
Nutrition Facts : ServingSize 1 bowl, Calories 364 cal
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.
Nutrition Facts : Calories 835 kcal, Carbohydrate 26 g, Cholesterol 284 mg, Fiber 9 g, Protein 63 g, SaturatedFat 28 g, Sodium 732 mg, Sugar 10 g, Fat 59 g, ServingSize Serves 4, UnsaturatedFat 0 g
MICHELLE'S COCONUT CHICKEN CURRY
A rich, deliciously creamy, and hearty dish with a mild curry taste.
Provided by VANCITYGIRL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
- Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 11.9 g, Cholesterol 58.7 mg, Fat 30.7 g, Fiber 4.6 g, Protein 26.3 g, SaturatedFat 20.4 g, Sodium 594.1 mg, Sugar 2.9 g
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