Chicken and cauliflower curry

Author: HFG staff

Photographer: John Paul Urizar

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Our chicken and cauliflower curry is a great and tasty low-calorie meal. To make it heartier, serve with brown rice.

Serves: 2

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 teaspoon vegetable oil
2 boneless skinless chicken thighs, sliced
½ onion, chopped
1 red capsicum, sliced
¼ cauliflower, cut into florets
2 tablespoons Indian curry paste (see tip)
1 cup vegetable stock, made with a salt-reduced stock cube
200g canned chopped tomatoes
1 fresh bay leaf
handful fresh coriandercilantroX, finely chopped, to garnish
½ lemon, cut into wedges to serve

Instructions

1 Heat the oil in a non-stick pan, then fry the chicken and onion for 5 min until the onion has softened a little and the chicken has browned. Add the capsicum and cauliflower and cook, stirring, for another 5 min.

2 Stir in the curry paste and cook for 1–2 min until fragrant, then add the stock, tomatoes and bay leaf. Simmer for 10 min or until the sauce has thickened and the chicken is cooked through. Serve garnished with the coriander, plenty of black pepper and the lemon wedges for squeezing over.

HFG tip

Try tikka or madras curry paste, or use harissa for a North African flavour.

Nutrition Info (per serve)

Calories 253cal

Kilojoules 1059kJ

Protein 25g

Total fat 8.6g

–Saturated fat 1.3g

Carbohydrates 15.2g

–Sugars 11.5g

Dietary fibre 6.5g

Sodium 1024mg

Calcium 51mg

Iron 2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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2 comments on Chicken and cauliflower curry

Emma Standring June 24, 2021 at 11:21 am #

Great flavours. Really delicious.

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Patricia Gowan January 5, 2022 at 6:05 am #

I made this using left over turkey and it was delicious

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