Best Chicken Cauliflower Curry Recipes

CHICKEN CAULIFLOWER CURRY

Steps:

• Cut chicken crosswise into strips. In large skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.
• In same skillet, fry onion, jalapeno pepper (if using) and salt, stirring occasionally, until softened, about 3 minutes.
• Add curry paste; cook, stirring, until fragrant, about 1 minute.
• Drain tomatoes and add to skillet.
• Return chicken to pan. Stir in cauliflower florets, diced apple and raisins; cover and simmer until cauliflower is tender, about 10 minutes.
• Add peas and half of the cilantro. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining cilantro.

STUFFED CHICKEN BREAST IN CURRY SAUCE OVER ROASTED POTATOES AND CAULIFLOWER

Steps:

• Potatoes and cauliflower:
• Preheat the oven to 350 degrees F.
• On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
• Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
• Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
• Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
• Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
• Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
• Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.

THAI STYLE CURRY WITH CHICKEN THIGHS AND CAULIFLOWER

Steps:

• Start by prepping all your veggies while your skillet comes to temperature on low, with a drop of oil or butter just enough to coat the pan.
• Add the chicken and keep turning over. If your chicken browns your pan is too hot. Bring to temperature and add your chopped garlic when most of the raw pink is no longer visible. Simmer together until the pink is completely gone.
• Use 1 tbs of curry and sprinkle in over the chicken with your other spices, minus sugar. Add the other tbs to the cauliflower which is still off to the side.
• Add your coconut milk, sugar, and and other veggies minus the cauliflower and pineapple. Bring to a simmer.
• Now you can add the cauliflower and pineapple. Simmer covered until the cauliflower breaks down and looks almost like rice; this will take 20-30 minutes. Stir occasionally.

CURRY CHICKEN & CAULIFLOWER (LOW CARB)

Steps:

• For the chicken - I use thighs - its not necessary to use breast meat and tends to be drier.
• I use a wok for maximum space in my pan.
• heat approx 2 - 3 tbsp oil in your pan on medium high (this cooks fast).
• saute onion until slightly soft - approx 2 - 3 minutes.
• add green pepper and garlic, garam masala & cumin (they intensify flavor but are not mandatory for this recipe- the curry sauce already has some in it) and saute approx 2 minutes.
• add chicken and stirr fry for approximately 5 minutes.
• add curry sauce and cauliflower. Stirr well and lower heat - simmer for 20 minutes stirring regularly.
• add yogurt combine well to make your sauce creamy and serve.

CAULIFLOWER CURRY WITH CHICKEN

Steps:

• Heat oil in 12 inch skillet on high.
• Lower heat and add onion, ginger, garlic, and cayenne and cook until it begins to brown (5 min).
• Add the cumin seeds and curry. Cook briefly (30 seconds).
• Add cauliflower and cook for about one minute over high heat.
• Cut up the tomatoes add them with the juice, 1/4 cup of water, salt and pepper. Cover and turn heat to medium-low.
• Cook for about 15 minutes. Stir occasionally until the cauliflower is tender.
• Add the chicken. Stir and cover for about 8 more minutes.
• **If the sauce starts drying out, add some more water.
• Add the lemon juice.
• Taste and adjust seasoning.
• Sprinkle with cilantro and serve over rice.

CHICKEN AND CAULIFLOWER CURRY

Steps:

• In a large Dutch oven - Saute onion, garlic and ginger in coconut oil x 10 min. Stir in coriander, cumin, cinnamon and turmeric x 1 min
• Add remaining ingred except garam masala, bring to boil and then reduce heat to low. Cover and simmer x 15 min.
• Stir in garam masala and cook uncovered x 5-10 min. Season with salt and pepper and stir in cilantro. Serve with brown and garnish with more cilantro