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–+ servings
Chicken and Cauliflower Curry

Delicious Chicken and Cauliflower Curry for Cozy Nights

This Chicken and Cauliflower Curry is a hearty and comforting dish perfect for cozy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Chicken Breast, cubed Choose high-quality chicken from the butcher
  • 4 cups Cauliflower Florets Cut into uniform sizes for even cooking
  • 1 medium Onion, diced Sauté until golden for depth of flavor
  • 4 Fresh Garlic cloves, minced Use fresh for the best taste
  • 1 tablespoon Fresh Ginger, grated Freeze and grate when needed for easy use
  • 1 can (14 oz) Coconut Milk (full-fat) Don’t substitute with light versions for authentic texture
  • 2 tablespoons Curry Powder Start with less and adjust to taste
  • 1 teaspoon Turmeric Essential for authentic flavor; toast for best results
  • 1 teaspoon Cumin Essential for authentic flavor; toast for best results
  • 1 teaspoon Paprika Use regular or smoked depending on flavor profile
  • Salt Adjust to preference
  • Pepper Adjust to preference

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Chicken and Cauliflower Curry
  1. In a large pot, heat 2 tablespoons of oil over medium heat. Add one diced onion and sauté for about 5 minutes until soft and golden brown.
  2. Stir in 4 minced garlic cloves and a tablespoon of freshly grated ginger; cook for another minute until aromatic.
  3. Add 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of paprika to the pot. Toast the spices for about 1 minute, stirring constantly.
  4. Add 1 pound of cubed chicken breast into the pot. Sauté for 5-6 minutes, stirring occasionally until browned on all sides.
  5. Pour in 1 can (14 oz) of full-fat coconut milk while scraping up any browned bits from the pot's bottom. Stir well to combine.
  6. Add 4 cups of cauliflower florets and season with salt and pepper. Cover and let it simmer over low heat for 20-25 minutes.
  7. Taste the curry and adjust as necessary, adding a splash of coconut milk or simmering longer if needed.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 2IUVitamin C: 70mgCalcium: 4mgIron: 10mg

Notes

For best flavor, always choose fresh garlic and ginger. Don’t rush the sautéing process to build deep flavors.

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