Mild curry paste makes this quick Indian dish kid-friendly, but feel free to use medium or hot paste for a kick.
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Cook rice according to package directions.In large nonstick skillet, heat 1 tsp of the oil over medium-high heat; sauté chicken, salt and pepper until golden, about 4 minutes. Remove to plate.
In same skillet, heat remaining oil over medium-high heat; sauté garlic and ginger until fragrant, about 30 seconds. Stir in onion and curry paste; sauté until onion is softened, about 3 minutes. Stir in cauliflower, broth, soy sauce and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until cauliflower is just tender, about
5 minutes.
Whisk flour with 1/4 cup water; stir into curry mixture along with chicken and any juices, red pepper and peas. Bring to boil; reduce heat to medium and simmer, stirring occasionally, until thickened and pepper is softened, about 4 minutes. Serve over rice.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 678 mg
- Sugars 6 g
- Protein 35 g
- Calories 456.0
- Total fat 10 g
- Potassium 664 mg
- Cholesterol 65 mg
- Saturated fat 1 g
- Total carbohydrate 55 g
%RDI
- Iron 14.0
- Folate 35.0
- Calcium 6.0
- Vitamin A 12.0
- Vitamin C 162.0
