Chicken Cauliflower Curry

Savor the rich and comforting flavors of Chicken Cauliflower Curry, a one-pot dish that combines tender chicken, perfectly cooked florets of cauliflower, and a medley of fragrant spices. This wholesome recipe is simmered in a creamy coconut milk base, bringing together the warmth of curry powder, turmeric, and cumin with the zing of fresh ginger and garlic. Quick to prepare and ready in under an hour, it’s perfect for busy weeknights yet impressive enough for guests. Serve this vibrant curry with fluffy steamed rice or buttery naan bread for a complete, satisfying meal. Whether you're a curry enthusiast or trying it for the first time, this dish is sure to become a household favorite.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 1 medium head Cauliflower
• 1 large Onion
• 4 pieces Garlic cloves
• 1 inch piece Ginger
• 2 medium Tomatoes
• 1 cup Coconut milk
• 2 teaspoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 2 tablespoons Vegetable oil
• 2 tablespoons Cilantro (fresh, chopped)
• 1 teaspoon Salt
• 1 cup Water

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Trim the cauliflower into small florets and rinse well under cool water.

Step 3

Finely chop the onion, mince the garlic, and grate the ginger.

Step 4

Dice the tomatoes and set aside.

Step 5

In a deep skillet or large pot, heat the vegetable oil over medium heat.

Step 6

Add the chopped onion and sauté for 5-6 minutes until softened and translucent.

Step 7

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 8

Add the curry powder, ground cumin, ground coriander, turmeric powder, and red chili powder. Stir well to coat the onion mixture in spices, cooking for 1 minute.

Step 9

Add the diced tomatoes and cook for 4-5 minutes until they break down into a thick sauce.

Step 10

Stir in the chicken pieces and cook for 4-5 minutes until they are lightly browned on the outside.

Step 11

Add the cauliflower florets, salt, and water. Stir to combine and bring the mixture to a simmer.

Step 12

Cover the pot with a lid and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the cauliflower is tender.

Step 13

Stir in the coconut milk and simmer uncovered for an additional 5 minutes, allowing the flavors to meld together.

Step 14

Taste and adjust the seasoning if needed.

Step 15

Garnish with freshly chopped cilantro before serving. Serve hot with steamed rice or warm naan bread.

Nutrition Facts

Serving size	(1947.8g)

Amount per serving	% Daily Value*
Calories	1660.1

Total Fat 85.3g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 17.1g
Cholesterol 545mg	0%
Sodium 4885.2mg	0%
Total Carbohydrate 84.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 42.1g
Protein 145.7g	0%

Vitamin D 0IU	0%
Calcium 320.4mg	0%
Iron 13.7mg	0%
Potassium 3926.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 34.5%

Carbs: 20.0%