Chicken and Cauliflower Curry

Chicken and Cauliflower Curry
Servings: 6 Prep 20 mins Cook 28 mins


  • 2 tablespoons vegetable oil
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 large cauliflower (about 2-1/4 pounds), cut into flowerets
  • 1 large green pepper, seeded, cored and cut into 1-inch dice
  • 5 teaspoons curry powder
  • 1 tablespoon chopped ginger
  • 1/4 teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 2 tablespoons cornstarch
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 1/2 teaspoons salt
  • 1 can (15-1/2 ounces) chickpeas, drained and rinsed

Make It

1. Heat 1 tablespoon of the oil in a large nonstick pot over medium-high heat. Cook chicken pieces for 5 minutes, in batches if necessary, turning them halfway through cooking. Remove to a plate and reserve.

2. Add the remaining 1 tablespoon oil to the pot and cook onion over medium-high heat for 5 minutes, stirring occasionally, until golden. Add cauliflower and green pepper and cook for an additional 5 minutes, stirring occasionally. Add 1 or 2 tablespoons of water if mixture gets too dry.

3. Add the curry powder, ginger and cayenne. Cook 1 minute.

4. Mix 1/4 cup of chicken broth with cornstarch until smooth. Reserve.

5. Add remaining chicken broth, tomatoes, salt and chickpeas to pot. Stir until combined and bring to a boil. Cover and simmer on medium-low heat for 10 minutes or until cauliflower is tender, stirring occasionally.

6. Stir in reserved chicken and cornstarch mixture. Simmer for 2 minutes until thickened and chicken heated through. Let cool 5 to 10 minutes before serving.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 351, Fat, total (g): 8, chol. (mg): 88, sat. fat (g): 1, carb. (g): 27, fiber (g): 7, pro. (g): 42, sodium (mg): 1108, Percent Daily Values are based on a 2,000 calorie diet.