Chicken Curry With Cauliflower And Peas
From thepiggs 17 years ago
- 30 minutes to make
- Serves 6
I found this recipe on the Country Home magazine website. Originally was for leftover turkey but I changed it to chicken.
Ingredients
- 1 medium onion, coarsely chopped shopping list
- 1 1-inch piece fresh ginger, peeled and coarsely chopped (2 Tbsp.) shopping list
- 5 cloves garlic, peeled and quartered shopping list
- 1/3 cup water shopping list
- 2 Tbsp. cooking oil shopping list
- 1 Tbsp. curry powder shopping list
- 1 14-oz. can unsweetened lite coconut milk or unsweetened coconut milk shopping list
- 1 1/2 lb. cubed, cooked chicken(4 cups) shopping list
- 3 cups cauliflower florets, broccoli florets, and/or red sweet pepper chunks shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. freshly ground black pepper shopping list
- 1/2 cup frozen peas shopping list
- 3 Tbsp. snipped fresh cilantro or basil shopping list
- Leftover mashed potatoes, warmed, or hot cooked rice shopping list
- Chopped cashews (optional) shopping list
- chutney, Indian pickles, and/or raita optional) shopping list
How to make it
- Place the onion, fresh ginger, garlic, and water in a blender or food processor. Cover and blend or process until smooth. In a 12-inch skillet, cook the blended onion mixture in the hot oil over medium heat, stirring constantly, for 1 minute. Add the curry powder; cook and stir for 1 minute more. Stir in the coconut milk. Add chicken, cauliflower, salt, and pepper to the skillet; stir to combine. Bring to boiling; reduce heat and simmer, covered, for 15 minutes. Add the frozen peas; cook and stir for 2 minutes more. Stir in cilantro. Serve chicken mixture over mashed potatoes or rice. If desired, garnish with cashews and serve with chutney, pickles, and/or raita. Makes 6 servings.
- Revised original recipe from turkey to chicken.
- I would also half boil a couple of cubed potatoes and add, along with the other vegetables. Potatoes, cauliflower and peas make a delicious curry all by themselves, without meat.
- Per serving: 399 cal., 14 g fat (5 g sat. fat), 88 mg chol., 640 mg sodium, 29 g carbo., 4 g fiber, 37 g pro.
The Rating
Reviewed by 4 people-
Rave reviews from whole family. I just changed the order a little: first sauteing the onion, garlic and ginger before processing it, then adding the curry powder and coconut milk to the processor before pouring it into the pan/skillet and continuing.
Romanejo
in Rochester loved it
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This is a great curry! I noticed you said "revised recipe from turkey to chicken." Glad you did, to me turkey and Indian food don't make sense lol :) Added a review in the IMI group -----------> more
mommyluvs2cook
in Santa Fe loved it
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