CAULIFLOWER AND CHICKEN CURRY
Ingredients:
- 150g Chicken breast boneless (turkey breast/ lean pork)
- 1 teaspoon extra virgin olive oil (7g)
- 200g cauliflower
- 20g onion
- 50ml canned coconut milk
- 50ml water
- 2 cloves garlic
- ½ inch ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon turmeric
- 1/2 teaspoon chilli powder
- 50g tomato
- black pepper and salt as required
Method:
- Firstly, wash chicken under cold running water and keeping it aside. Now, take a chopping board and chop tomatoes. Dice the onion, cut the cauliflower into florets and chicken into small pieces. Also, mince garlic cloves. Take a grater and grate ginger finely.
- Place a fry pan over medium heat and pour oil in it, heat it. Once the oil heats, put the chicken breast and cook until brown from all the sides. When the chicken is cooked, keep it aside.
- Now, add the remaining diced onion and fry the onion until tender. To the same pan, add ginger and garlic. Cook the mixture for a minute. Now add chilli powder, turmeric, allspice, nutmeg, cinnamon and cook for half a minute and stir well. While stirring continuously, add tomatoes and coconut milk and mix well.
- Finally, add the chicken and cauliflower to the mixture and cook for 8 minutes until all the ingredients are tender and well cooked. Pour water to make the consistency of the curry thick. Sprinkle salt, black pepper and stir well
Nutrition Facts:
- Calories: 403.9 Cal
- Protein: 39.6g
- Carbs: 18.1g
- Fat: 19.3g
