Easy Cauliflower and Chicken Curry

Name: Easy Cauliflower and Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 6 large skinless, boneless chicken thighs; 2 tablespoons oil; 1 large onion, finely diced; 2 green chiles, finely diced; 1 (1-inch) piece ginger, finely grated; 3 cloves garlic, minced; 1/2 teaspoon chili powder; 1 teaspoon turmeric; 2 teaspoons garam masala; 1 tablespoon brown sugar; 1 can tomatoes, chopped; 1 can coconut milk; 1 medium head cauliflower, broken into florets; Salt, to taste; Freshly ground black pepper, to taste; 2 large handfuls spinach

A nutritious and easy chicken and cauliflower curry features crisp cauliflower and a rich blend of spices, ideal for supper.

⭐ 3.4 (23 reviews) Prep: 10 minCook: 25 minTotal: 35 minYields: 4 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

British

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Instructions

Cut chicken thighs into 2.5 cm chunks. Heat 1 tablespoon oil in a large frying pan and brown the chicken on all sides; remove and set aside.
Add the remaining 1 tablespoon oil to the pan, then cook chopped onion over medium heat until soft.
Stir in green chile, ginger, and garlic for 1 minute. Add chili powder, turmeric, garam masala, and sugar, cooking for another minute while stirring constantly.
Pour in tomatoes and coconut milk, then add the browned chicken and cauliflower. Simmer for 10 minutes until the chicken and cauliflower are cooked through, adding stock or water if the sauce becomes too thick.
Adjust seasoning with salt and pepper as needed, then stir in spinach until it just begins to wilt.
Serve the curry into warmed bowls with cooked rice or bread.

Nutritional Info (per serving)

Calories: 835 kcal

Carbohydrate: 26 g

Cholesterol: 284 mg

Fiber: 9 g

Protein: 63 g

Saturated Fat: 28 g

Sodium: 732 mg

Sugar: 10 g

Fat: 59 g

Unsaturated Fat: 0 g