Description
A comforting and flavorful curry featuring chicken, cauliflower, and chickpeas simmered in creamy coconut milk and aromatic spices.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
- Toss in the cubed chicken and stir-fry until the pieces turn golden brown.
- Stir in the cauliflower florets and chickpeas, then sprinkle in the curry powder, salt, and pepper.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Cook until the cauliflower is fork-tender and the chicken is cooked through, about 10-15 minutes.
- Finish with a generous sprinkling of fresh cilantro just before serving.
Notes
This curry is perfect for meal prep and can be stored in the fridge for up to three days. It’s also easily customizable with additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 26g
- Cholesterol: 75mg
Keywords: Chicken Curry, Cauliflower Curry, Coconut Curry, Vegetarian Option, Gluten-Free