Cauliflower Curry with Chicken
Dive into the comforting flavors of this creamy and aromatic Cauliflower Curry with Chicken, a perfect one-pot meal that's both wholesome and satisfying. This recipe combines tender chicken breast and vibrant cauliflower florets in a rich coconut milk and tomato-based curry, beautifully spiced with curry powder, cumin, coriander, and turmeric. The addition of garlic, ginger, and a hint of red chili powder creates a fragrant, mildly spiced sauce that warms the soul. Ready in just 50 minutes, this gluten-free curry makes an excellent weeknight dinner for four, pairing beautifully with steamed rice or naan. Garnished with fresh cilantro and a splash of tangy lime juice, this dish is a delightful fusion of hearty, nourishing ingredients and bold Indian-inspired flavors.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 medium head Cauliflower (cut into florets)
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 400 grams Canned diced tomatoes
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lime juice
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric powder, and red chili powder. Stir well to coat the onions and cook for 1 minute.
Pour in the canned diced tomatoes and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Add the chicken pieces to the pan and cook for 5 minutes, stirring frequently to coat the chicken in the spiced tomato mixture.
Stir in the coconut milk and bring the mixture to a gentle simmer.
Add the cauliflower florets and season with salt.
Cover the skillet with a lid and let the curry simmer for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the chicken is fully cooked.
Taste and adjust seasoning if needed. Stir in lime juice and garnish with fresh cilantro before serving.
Serve hot with rice, naan, or your preferred side dish.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 6063 mg | 264% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 52.0 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3978 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
