CAULIFLOWER CHICKEN CURRY
Yogurt combined with spices coats cauliflower and chicken thighs in this Indian-inspired curry. The longer you marinate the chicken and cauliflower, the richer the taste, but even 20 minutes of marinating time will give you great results. Smoked paprika adds a more complex flavor, but regular paprika works well too. Serve this saucy dish with brown rice to complete the meal.
Provided by Hilary Meyer
Categories Healthy Diabetes-Friendly Recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 291 calories, Carbohydrate 17 g, Cholesterol 73 mg, Fat 17 g, Fiber 5 g, Protein 19 g, SaturatedFat 5 g, Sodium 538 mg, Sugar 8 g
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
CAULIFLOWER CURRY WITH CHICKEN
This is a lovely curry. Enjoy! Very nice with rice and raita. You can also replace the chicken with cubed potato.
Provided by IngridNL
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 280.1, Fat 10.9, SaturatedFat 2, Cholesterol 72.8, Sodium 379.9, Carbohydrate 19.1, Fiber 5.6, Sugar 7.4, Protein 29
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
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