Chicken Cauliflower Curry
Savor the rich and comforting flavors of Chicken Cauliflower Curry, a one-pot dish that combines tender chicken, perfectly cooked florets of cauliflower, and a medley of fragrant spices. This wholesome recipe is simmered in a creamy coconut milk base, bringing together the warmth of curry powder, turmeric, and cumin with the zing of fresh ginger and garlic. Quick to prepare and ready in under an hour, it’s perfect for busy weeknights yet impressive enough for guests. Serve this vibrant curry with fluffy steamed rice or buttery naan bread for a complete, satisfying meal. Whether you're a curry enthusiast or trying it for the first time, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 1 medium head Cauliflower
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 2 medium Tomatoes
- 1 cup Coconut milk
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro (fresh, chopped)
- 1 teaspoon Salt
- 1 cup Water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Trim the cauliflower into small florets and rinse well under cool water.
Finely chop the onion, mince the garlic, and grate the ginger.
Dice the tomatoes and set aside.
In a deep skillet or large pot, heat the vegetable oil over medium heat.
Add the chopped onion and sauté for 5-6 minutes until softened and 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 onion mixture in spices, cooking for 1 minute.
Add the diced tomatoes and cook for 4-5 minutes until they break down into a thick sauce.
Stir in the chicken pieces and cook for 4-5 minutes until they are lightly browned on the outside.
Add the cauliflower florets, salt, and water. Stir to combine and bring the mixture to a simmer.
Cover the pot with a lid and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the cauliflower is tender.
Stir in the coconut milk and simmer uncovered for an additional 5 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning if needed.
Garnish with freshly chopped cilantro before serving. Serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 4885 mg | 212% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 42.1 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3926 mg | 84% | |
*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.
