Tested till perfect Chicken Cauliflower Curry
Chicken Cauliflower Curry
Photography by Matthew Kimura

Chicken Cauliflower Curry

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2006

Recipe3 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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 Information Per serving: about

cal 313 pro 24g total fat 13g sat. fat 1g
carb 28g fibre 6g chol 49mg sodium 610mg

% RDI:

calcium 7 iron 19 vit A 9 vit C 77
folate 25
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