Description
A hearty and flavorful curry combining chicken, cauliflower, chickpeas, and creamy coconut milk, perfect for any occasion.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil: Add 2 tablespoons of olive oil to a large skillet over medium heat.
- Sauté aromatics: Toss in the chopped onion, minced garlic, and grated ginger. Stir until the onion turns translucent.
- Cook the chicken: Add the cubed chicken to the skillet. Sauté until golden brown.
- Add vegetables: Incorporate the cauliflower florets and drained chickpeas into the mix. Sprinkle in curry powder, salt, and pepper.
- Pour in coconut milk: Add the can of coconut milk and stir to combine.
- Simmer and cook: Reduce heat and let the curry simmer until cauliflower is fork-tender and chicken is cooked through.
- Garnish: Sprinkle fresh cilantro on top before serving.
Notes
This curry can be made ahead of time and is versatile with customizable ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: curry, chicken, cauliflower, chickpeas, coconut milk, Indian cuisine