adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and cauliflower curry
Chicken and cauliflower curry
0 Likes
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Healthy vegetable-packed low-fat chicken curry, perfect for calorie-conscious eaters.
Ingredients:
  • 4.60 gm olive oil
  • 1 brown onion, cut into thin wedges
  • 450g potato
  • 300g piece cauliflower, cut into small florets
  • 50g sachet Indian chicken madras curry
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 125ml coconut milk
  • 500g chicken breast fillets, trimmed, cut into 2cm cubes
  • 80g pea
  • 270g basmati rice
  • 1/4 tsp saffron threads
  • 125.00 ml fresh coriander leaves
  • 12 pappadums, cooked following packet directions
  • 125.00 gm mango chutney, to serve
  • 200g low fat natural yoghurt, to serve
Instructions:
  • Heat oil in a large non-stick pan over medium heat. Add onion, potato, and cauliflower. Sauté for 5 minutes, stirring occasionally. Stir in curry paste and cook for 1 minute. Add tomatoes, coconut milk, and 2/3 cup (160ml) water. Simmer covered for 15 minutes.
  • Continue cooking the chicken and vegetables for an additional 10 minutes until tender, then incorporate the peas and cook for an additional 1-2 minutes.
  • First, add the rice and 3 cups (750ml) of water to a saucepan and bring to a boil over high heat. Lower the heat, stir in the saffron, cover, and cook for 10 minutes. Remove from heat and set aside, covered, for an additional 10 minutes. Use a fork to fluff the rice before serving.
  • Garnish the curry with fresh coriander leaves and serve alongside saffron rice, pappadums, chutney, and yogurt.

Similar Recipes