Chicken And 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

CHICKEN CAULIFLOWER CURRY

Chicken Cauliflower Curry image

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

Ingredients

340 g chicken breasts, boneless, skinless (12 oz)
2 tablespoons vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced (optional)
1/4 teaspoon salt
2 tablespoons mild curry paste
28 ounces diced tomatoes, 796 ml can
2 cups cauliflower florets
1 granny smith apple, diced
1/4 cup golden raisin
1 cup frozen peas
1/4 cup fresh cilantro, chopped

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

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