Hey, What’s Cookin’?
Today’s recipe is Quick Chicken Curry, a delicious, lightly spiced curry loaded with chicken and vegetables, served over a bed of roasted cauliflower. It’s perfect for those nights when you don’t have a lot of time to cook but are extra-hungry and really want lots of flavorful vegetables to satisfy you. This recipe is also great for meal prepping.
The curry powder used in this dish is quite mild, so don’t be afraid to use the amount suggested. If you prefer your curries to be very hot, purchase Thai or Indian curry powder from specialty grocery stores or from the internet.
Quick Chicken Curry over Roasted Cauliflower
Very loosely adapted from a recipe on ifoodreal
- 1 head cauliflower, washed and separated into florets
- 1 tbs olive oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- 2 tbs olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 10-oz bag matchstick carrots
- 2 large yellow peppers, cut into 1″ dice
- 1″ knob of ginger; peeled and finely grated
- 2 tbs McCormick curry powder
- 2 tsp turmeric
- Meat (no skin!) from a small rotisserie chicken, shredded
- 1 can coconut milk
- 12/ cup chicken stock
- kosher salt and freshly ground black pepper; to taste
- 1/4 cup chopped cilantro
- 4 green onions, thinly sliced
- Preheat oven to 400 degrees. In a large bowl, toss the cauliflower with the oil, paprika, and cumin. Place cauliflower on a parchment-line baking pan and bake for 30 min or until tender.
- While the cauliflower is baking: heat the 2 tbs olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, carrots, peppers and ginger; saute and toss for 5 minutes.
- Move the vegetables out of the center of the skillet. Add a few drops of olive oil to the skillet and add the curry powder and turmeric directly on top of the oil. Stir to make a paste and continue stirring for approximately 1 minute.
- Add coconut milk, chicken broth, and shredded rotisserie chicken to skillet and stir well. Taste and add salt/pepper if needed. Let simmer for 5 minutes to heat through. Sprinkle cilantro and green onions over top and serve curry over a bed of roasted cauliflower.
Photograph via ifoodreal