Chicken Cauliflower Curry

Chicken Cauliflower Curry 150 Image by: Chicken Cauliflower Curry 150 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2006

Ingredients

  • 12 oz boneless skinless chicken breasts
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 1 jalapeño pepper seeded and minced (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons mild curry paste
  • 1 can diced tomatoes
  • 2 cups cauliflower florets
  • 1 apple diced
  • 1/4 cup golden raisin
  • 1 cup frozen peas
  • 1/4 cup chopped fresh coriander

Method

Cut chicken crosswise into strips. In large skillet, heat 1 tbsp (15 mL) 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, jalape?epper (if using) and salt, stirring occasionally, until softened, about 3 minutes.

Add curry paste; cook, stirring, until fragrant, about 1 minute. Drain tomatoes, reserving juice for another use. Add tomatoes 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 coriander. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining coriander.

Nutritional facts Per serving: about

  • Sodium 610 mg
  • Protein 24 g
  • Calories 313.0
  • Total fat 13 g
  • Cholesterol 49 mg
  • Saturated fat 1 g
  • Total carbohydrate 28 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 77.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Cauliflower Curry

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