30-MINUTE CHICKEN AND CAULIFLOWER CURRY
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
Categories Lower-calorie mains
Yield Serves 2
Number Of Ingredients 11
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
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
SLOW COOKED CURRIED CHICKEN WITH CAULIFLOWER
Provided by Food Network Kitchen
Categories main-dish
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
- Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
- Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.
CHICKEN MEATBALLS WITH QUINOA & CURRIED CAULIFLOWER
If you're looking for a healthy bowl of flavourful chicken and veg to re-energise after a workout, these meatballs with quinoa and curried cauliflower will do the job
Provided by James Collins - Performance nutritionist
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 15
Steps:
- For the meatballs, mix together all the ingredients in a bowl with some seasoning. Form into six balls and chill in the fridge for 20 mins.
- Heat oven to 200C/180C fan/ gas 6. Wash the quinoa and put it in a saucepan with 100ml water. Bring to the boil, then turn down to a gentle simmer and cook for 10-15 mins or until doubled in size and tender. Drain and set aside to cool.
- Put the cauliflower and sweet potato in a roasting tin and toss in the oil and curry powder. Put the meatballs in a separate tin. Cook both in the oven for 15 mins or until cooked through.
- Mix the quinoa with the cauliflower, sweet potato, pistachios and sultanas, squeeze over the lime juice, then serve with the meatballs.
Nutrition Facts : Calories 697 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 72 grams protein, Sodium 0.6 milligram of sodium
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CAULIFLOWER CHICKEN CURRY - EATINGWELL
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5/5 (1)Total Time 1 hr 5 minsServings 6Calories 291 per serving
- 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.
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