One-Pot Curry Chicken and Cauliflower
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
334 kcal
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Course
Main Course
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Cuisine
Indian
One-Pot Curry Chicken and Cauliflower
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This Curry Chicken and Cauliflower Skillet is the best one-pan meal ready in just 35 minutes. It has the most delicious creamy curry sauce and is packed with protein and fiber! This recipe will make you forget about getting takeout and will have you wanting to enjoy this healthier recipe at home any night of the week!
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Ingredients
- 1 Tbsp olive oil divided, 15g
- 1 lb. chicken breast cut into bite-size pieces, boneless
- 1 yellow onion diced, medium, 200g
- 4 cloves garlic I used frozen, minced
- 1 Tbsp ginger freshly minced
- 3 Tbsp yellow curry powder
- 2 tsp salt
- 2 tsp cinnamon
- 2 tsp cumin
- 1 tsp sugar
- 1 oz. diced tomatoes canned
- 2 oz. coconut milk lite, canned
- 12- oz. cauliflower florets I bought the precut kind to save time but frozen works too, 200g
Optional For Serving:
- cilantro
- basmati rice or brown rice
- Naan
Instructions
- Add 1/2 Tablespoon olive oil to a medium pot and set to medium-high heat. Add the chicken and season with salt to taste. Sear for 3-4 minutes or until chicken is cooked through and no longer pink. Transfer to a plate and set aside.
- Add the remaining 1/2 Tablespoon of olive oil to the pot and reduce to medium heat. Add the onions and cook for 2-3 minutes or until softened. Stir in the garlic and ginger.
- Then add in the seasonings (curry powder, cinnamon, cumin, salt and sugar) and the diced tomatoes; stir to combine. This dish is mild. To add in some heat, add 1/8 tsp red cayenne pepper.
- Stir in the coconut milk. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
- Use an immersion blender to blend into a curry (directly in the pot). Alternatively, you can transfer the liquid to a blender and blend until smooth, then return it to the pot.
- Bring the curry to a boil then add the cauliflower and reduce heat and simmer for about 10 minutes or until the cauliflower is tender. Then stir the chicken back in.
- Serve curry with rice, cilantro and naan (or whatever sounds good) and enjoy!
Notes
- Is this dish spicy?
- No this chicken curry recipe is not spicy as written. If you prefer a little bit of heat, add 1/8 tsp of red cayenne pepper to the seasonings mix.
- What should I serve with this coconut curry chicken and cauliflower?
- I love serving this dish with a side of basmati or brown rice or a small Naan bread. You can also serve with a side dish of green beans for a lower carb option.
Nutrition Information
Show Details
Serving
2cups (477g)
Calories
334kcal
(17%)
Carbohydrates
15.4g
(5%)
Protein
29.1g
(58%)
Fat
17.3g
(27%)
Saturated Fat
9.4g
(47%)
Cholesterol
61mg
(20%)
Fiber
3.8g
(15%)
Sugar
6.4g
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 2cups (477g) | |
| Calories | 334kcal | 17% |
| Carbohydrates | 15.4g | 5% |
| Protein | 29.1g | 58% |
| Fat | 17.3g | 27% |
| Saturated Fat | 9.4g | 47% |
| Cholesterol | 61mg | 20% |
| Fiber | 3.8g | 15% |
| Sugar | 6.4g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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