Chicken and Cauliflower Curry

Makes 6
Prep 20 m
Cook 28 m



  1. 1 of 6 Heat 1 tablespoon of the oil in a large nonstick pot over medium-high heat. Cook chicken pieces for 5 minutes, in batches if necessary, turning them halfway through cooking. Remove to a plate and reserve.
  2. 2 of 6 Add the remaining 1 tablespoon oil to the pot and cook onion over medium-high heat for 5 minutes, stirring occasionally, until golden. Add cauliflower and green pepper and cook for an additional 5 minutes, stirring occasionally. Add 1 or 2 tablespoons of water if mixture gets too dry.
  3. 3 of 6 Add the curry powder, ginger and cayenne. Cook 1 minute.
  4. 4 of 6 Mix 1/4 cup of chicken broth with cornstarch until smooth. Reserve.
  5. 5 of 6 Add remaining chicken broth, tomatoes, salt and chickpeas to pot. Stir until combined and bring to a boil. Cover and simmer on medium-low heat for 10 minutes or until cauliflower is tender, stirring occasionally.
  6. 6 of 6 Stir in reserved chicken and cornstarch mixture. Simmer for 2 minutes until thickened and chicken heated through. Let cool 5 to 10 minutes before serving.
Nutrition Information for Chicken and Cauliflower Curry
Servings Per Recipe: 6
Per Serving: 7 g fiber, 1108 mg sodium, 42 g pro., 351 kcal cal., 8 g Fat, total, 27 g carb., 88 mg chol., 1 g sat. fat