Chicken Cauliflower Curry
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
561 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Cauliflower Curry
Report
There's nothing like a good Indian curry to feed a crowd! This chicken cauliflower curry recipe is packed with flavour because you're making your own curry paste. It's a hands-off recipe that cooks in the oven.
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Ingredients
- 8 chicken thighs bone-in, skin on (1.2kg)
- 1 large cauliflower 560g, cut into florets
- 2.5 tablespoon olive oil
- 1 tablespoon tomato paste
- 1.5 cup canned tomatoes 390g
- ½ teaspoon salt
- 1 ¾ cups chicken stock 420ml
- ¼ cup pumpkin puree 60g, optional, or coconut cream
- 3.5 oz spinach 100g
Curry Paste
- 2 tablespoon grated ginger 30g peeled
- 1 small yellow onion 40g
- 2 garlic cloves
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon paprika
- ½ teaspoon garam masala
- 1 - 2 tablespoon fresh red chilli or to taste
To Serve
- 4 oz fine green beans 120g
- 2 tablespoon natural yoghurt
Instructions
- Preheat the oven to 400F / 200C (electric) or 250F / 180C (fan-assisted).
- Place the cauliflower florets and chicken skin side up in a deep roasting tray and toss with 1.5 tablespoon of olive oil and about ¼ teaspoon of sea salt flakes. Cook for 30 minutes.
- Meanwhile, make the paste. Place everything in a small blender and blitz or use a pestle and mortar. Then fry the paste over a medium / low heat in 1 tablespoon of olive oil for 1 minute until the flavours release.
- Add the tomato paste, chopped tomatoes, stock, ¼ teaspoon salt (or to taste remembering that you’ve seasoned the chicken and cauliflower too) and optional pumpkin puree if adding and simmer for 5 minutes.
- Remove the chicken and cauliflower from the tray. Add the tomato curry paste mix to the tray. Place the chicken back in the tray skin side up. Cook for 30 minutes.
- Add the cauliflower back in, spoon the sauce over the cauliflower and cook everything for a further 20 - 30 minutes until the chicken is cooked to your liking and crisp, adding in the spinach for last 5 minutes.
To Serve
- Boil a pan of water. Add the beans and simmer for 2 - 3 minutes until al-dente. Then plunge into iced cold water. This gives the beans a crunch and keeps them perky and green.
- Serve with fine green beans and Greek yoghurt and scatter fresh coriander/cilantro on top.
Notes
- 2g net carbs per serving. Makes 4 generous servings with thighs each.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- This recipe was first posted in October 2019 with the URL Keto Chicken Curry. I republished this URL in May 2024 with a more traditional curry recipe (quick and yummy) and moved the chicken cauliflower recipe here. To view earlier reader comments on this recipe (up to April 2024), head over to the keto chicken curry URL.
Nutrition Information
Show Details
Calories
561kcal
(28%)
Total Carbohydrates
19.1g
Protein
43.7g
(87%)
Fat
36.6g
(56%)
Saturated Fat
10.6g
(53%)
Fiber
6.9g
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Total Carbohydrates | 19.1g | 6% |
| Protein | 43.7g | 87% |
| Fat | 36.6g | 56% |
| Saturated Fat | 10.6g | 53% |
| Fiber | 6.9g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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