Chicken Cauliflower Curry
Chicken Cauliflower Curry
Photography by Matthew Kimura
This recipe makes 4 servings
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
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
