Curried Cauliflower And Chicken
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, like canola or grape seed
- ½cup minced onion
- 1head cauliflower, about 2 pounds
- 1tablespoon cumin seed
- 2teaspoons curry powder, or to taste
- 5 or 6canned plum tomatoes, with juice
- Salt and freshly ground black pepper
- 1pound boneless chicken, cut into ½-inch cubes
- Juice of 1 lemon
- Minced cilantro or parsley for garnish, optional
Nutritional analysis per serving (4 servings)
379 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 25 grams protein; 888 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil in a 12-inch skillet, and turn the heat to high; add the onion, and cook, stirring occasionally, until it begins to brown. While it's cooking, trim the cauliflower and cut the florets into ½-inch-thick pieces.
- Step 2
When the onion has browned a little, add the cumin seed and curry powder and cook about 30 seconds. Add the cauliflower, and stir, still over high heat, for another minute. Cut up the tomatoes, and add them to the pan along with their juice, ¼ cup water and a generous sprinkling of salt and pepper. Cover, and turn the heat to medium-low.
- Step 3
Cook 10 minutes, stirring once or twice. Add the chicken, stir, cover the pan again and cook 6 to 8 minutes longer, or until the chicken is cooked through. (If the sauce appears to be drying up at any time, add a little more water.) Stir in the lemon juice, taste and adjust seasoning. Garnish if you like, and serve.
Private Notes
Comments
This recipe needs to get "kicked up a FEW notches" even if you want to keep it on the mild curry side. Definitely use chicken STOCK, not water or broth. Also once the onions are almost done lightly SAUTE your chicken in the pan, add a clove or 2 of of minced garlic to sewat then, set aside and proceed with the other ingredients as called for, scraping up the faun formed by the onions and chicken. It makes a BIG difference and takes no more real time.
I dry toasted the cumin seeds, used butter instead of oil, and didn't have any tomatoes but put in chicken stock and some roasted peppers that were leftover.
I used the recipe for the last of the turkey leftovers. I roasted whole cumin and coriander seeds and ground them in a mortar, added turmeric, cayenne ginger and garlic to the curry powder to the onions and cauliflower, which I sautéd in peanut oil. Didn’t have whole tomatoes so used diced. Added turkey and turkey broth, then finished with a little cream (don’t care for coconut milk) and cilantro. Pretty good.
I only have a 14.5 ounce can of diced tomatoes. How does that compare to 5-6 canned plum tomatoes?
Boring. Could add more curry and as suggested, chicken stock. SOMETHING !
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