Sweet and Spicy Chicken and Cauliflower Curry

Sweet and Spicy Chicken and Cauliflower Curry
Servings: 6 Prep 20 mins Bake 450°F 20 mins Cook 21 mins


  • 1 large head cauliflower,cut into florets
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 pounds boneless, skinlesschicken breast, cut into1-inch pieces
  • 1 large onion, halved andthinly sliced
  • 1 large sweet red pepper,cored, seeded and cutinto 2 x 1/2-inch strips
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 2 cups reduced-sodiumchicken broth
  • 1 8 ounce can no-saltaddedtomato sauce
  • 3 cups cooked wholewheat couscous

Make It

1. Heat oven to 450 degrees . Coat a large rimmed baking sheet with nonstick cooking spray.

2. Place cauliflower on prepared baking sheet and season with 1/4 tsp of the salt and the black pepper. Lightly spritz with cooking spray. Bake at 450 degrees for 20 minutes, turning once. Remove from oven and reserve.

3. Heat a large nonstick pot over medium-high heat. Coat with nonstick cooking spray; add chicken and cook 6 minutes, turning once. Remove to a plate.

4. Add onion and red pepper to pot and cook 5 minutes. Stir in curry, ginger, sugar, cinnamon, cayenne, remaining 1 tsp salt, the broth and tomato sauce. Bring to a simmer and add reserved chicken. Simmer 10 minutes. Stir in cauliflower and heat through. Serve over cooked couscous.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 333, Fat, total (g): 3, chol. (mg): 88, sat. fat (g): 1, carb. (g): 35, fiber (g): 7, pro. (g): 42, sodium (mg): 778, Percent Daily Values are based on a 2,000 calorie diet.