Chicken Cauliflower Curry

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe2 out of 5 based on 1 ratings.
Chicken Cauliflower Curry

Chicken Cauliflower Curry
Photography by Matthew Kimura

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 313
pro 24 g
total fat 13 g
sat. fat 1 g
carb 28 g
fibre 6 g
chol 49 mg
sodium 610 mg
% RDI: -
calcium 7
iron 19
vit A 9
vit C 77
folate 25
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 12 oz 12ozboneless skinless chicken breastboneless skinless chicken breasts
  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, chopped
  • 1 1jalapeño pepperjalapeño peppers, seeded and minced (optional)
  • 1/4 tsp 1/4tspsalt
  • 2 tbsp 2tbspmild curry paste
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 2 cups 2cupscauliflower floretcauliflower florets
  • 1 1Granny Smith appleapples, diced
  • 1/4 cup 1/4cupgolden raisinraisins
  • 1 cup 1cupfrozen peas
  • 1/4 cup 1/4cupchopped fresh coriander

Preparation

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.

Source : Canadian Living Magazine: November 2006

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