Author: Canadian Living

My family is very health conscious, I try to prepare meals that are high in flavour and low in fat. This recipe is economical and delicious. My inspiration came after having Butter Chicken at a restaurant with my husband. Both of us loved it. but Butter Chicken is very high in calories and fat. I decided to cook up my own version with less fat and more good things like vegetables and tomato sauce.

I like to serve this with couscous on the side and warmed pita bread. To prepare the pita, I mix olive oil and minced fresh garlic, brush this onto each pita, then stack them together and wrap tightly in foil. Then I bake them for 20 minutes at 375 F. My son uses the pita as a wrap, filling the pita with the chicken mixture!

  • Portion size 6 servings
  • Credits : chlfletcher


  • 2 tablespoons olive oil
  • 12 pieces skinless chicken thighs
  • 1/2 teaspoon seasoning salt
  • 1 can organic tomato sauce
  • 2 teaspoons curry powder
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 cups cauliflower washed and cut into small pieces
  • 1/4 cup light cream
  • 1/4 cup coriander chopped
  • 1/4 cup green onion thinly sliced
  • 1/4 cup unsalted roasted peanuts


Heat oil in a deep-sided frying pan over medium heat, then add the chicken pieces in. Do not crowd the pan; fry a few pieces at a time, transferring cooked chicken to a platter.

Sprinkle with seasoning salt and cook for 10 minutes on each side. Return all cooked chicken back to the frying pan.

In a bowl mix together: tomato sauce, curry powder, cumin, and garlic powder. Add tomato mixture to cooked chicken in frying pan and toss to coat chicken. Cover and simmer for 20 minutes. Stir cauliflower pieces into chicken mixture and cook covered for another 10 minutes. Stir in light cream and cook covered for another 10 minutes.

Place the chicken mixture onto a large platter with a bit of a raised edge. Garnish with the chopped coriander, thinly sliced green onions and unsalted roasted peanuts.
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Chicken and Cauliflower Curry