Chicken Cauliflower Curry Recipes

30-MINUTE CHICKEN AND CAULIFLOWER CURRY

30-minute chicken and cauliflower curry image

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

Yield Serves 2

Number Of Ingredients 11

Ingredients

1 tsp vegetable oil
2 boneless, skinless chicken thighs, sliced
½ onion, chopped
1 red pepper, sliced
¼ cauliflower, cut into florets
3 tbsp bhuna curry paste
250ml vegetable stock
200g chopped tomatoes
1 fresh bay leaf
Handful fresh coriander leaves, finely chopped, to garnish
½ lemon, cut into wedges to serve

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

EASY CAULIFLOWER AND CHICKEN CURRY

Easy Cauliflower and Chicken Curry image

Learn a nutritious, easy cauliflower and chicken curry recipe with fabulous, crisp, tasty cauliflower and lots of spices. It's a perfect supper dish.

Provided by Elaine Lemm

Categories Entree Dinner Lunch

Time 35m

Yield 4

Number Of Ingredients 16

Ingredients

6 large chicken thighs (skinless and boneless)
2 tablespoon oil
1 large onion (finely diced)
2 green chilies (finely diced)
1 piece ginger (1-inch, finely grated)
3 cloves garlic (minced)
1/2 teaspoon chili powder
1 teaspoon turmeric
2 teaspoon garam masala
1 tablespoon brown sugar
1 tin tomatoes (chopped)
1 can coconut milk
1 cauliflower (broken into florets)
Salt to taste
Black pepper to taste
2 large handfuls spinach

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

CURRIED CAULIFLOWER AND CHICKEN

Curried Cauliflower And Chicken image

Provided by Mark Bittman

Categories dinner, one pot, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons neutral oil, like canola or grape seed
1/2 cup minced onion
1 head cauliflower, about 2 pounds
1 tablespoon cumin seed
2 teaspoons curry powder, or to taste
5 or 6 canned plum tomatoes, with juice
Salt and freshly ground black pepper
1 pound boneless chicken, cut into 1/2-inch cubes
Juice of 1 lemon
Minced cilantro or parsley for garnish, optional

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

MICHELLE'S COCONUT CHICKEN CURRY

Michelle's Coconut Chicken Curry image

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

Ingredients

2 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast halves - chopped
1 small head cauliflower, chopped
2 ½ tablespoons yellow curry powder
1 teaspoon garlic salt
1 (14 ounce) can unsweetened coconut milk
⅓ cup chicken stock
salt and pepper to taste

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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