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Chicken Curry With Cauliflower And Peas Recipe

  • 6servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium onion , coarsely chopped

  2. 1 1-inch piece fresh ginger , peeled and coarsely chopped (2 Tbsp.)

  3. 5 cloves garlic , peeled and quartered

  4. 1/3 cup water

  5. 2 Tbsp. cooking oil

  6. 1 Tbsp. curry powder

  7. 1 14-oz. can unsweetened lite coconut milk or unsweetened coconut milk

  8. 1 1/2 lb. cubed, cooked chicken (4 cups)

  9. 3 cups cauliflower florets , broccoli florets , and/or red sweet pepper chunks

  10. 1/2 tsp. salt

  11. 1/4 tsp. freshly ground black pepper

  12. 1/2 cup frozen peas

  13. 3 Tbsp. snipped fresh cilantro or basil

  14. Leftover mashed potatoes , warmed, or hot cooked rice

  15. Chopped cashews

  16. chutney , Indian pickles , and/or raita optional)

Instructions Jump to Ingredients ↑

  1. Place the onion, fresh ginger, garlic, and water in a blender or food processor. Cover and blend or process until smooth. In a 12-inch skillet, cook the blended onion mixture in the hot oil over medium heat, stirring constantly, for 1 minute. Add the curry powder; cook and stir for 1 minute more. Stir in the coconut milk. Add chicken, cauliflower, salt, and pepper to the skillet; stir to combine. Bring to boiling; reduce heat and simmer, covered, for 15 minutes. Add the frozen peas; cook and stir for 2 minutes more. Stir in cilantro. Serve chicken mixture over mashed potatoes or rice. If desired, garnish with cashews and serve with chutney, pickles, and/or raita. Makes 6 servings.

  2. Revised original recipe from turkey to chicken.

  3. I would also half boil a couple of cubed potatoes and add, along with the other vegetables. Potatoes, cauliflower and peas make a delicious curry all by themselves, without meat.

  4. Per serving: 399 cal., 14 g fat (5 g sat. fat), 88 mg chol., 640 mg sodium, 29 g carbo., 4 g fiber, 37 g pro.

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