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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 246.5
  • Total Fat: 7.0 g
  • Cholesterol: 97.5 mg
  • Sodium: 710.3 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 37.8 g

View full nutritional breakdown of Indian Chicken with Cauliflower calories by ingredient
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Indian Chicken with Cauliflower

Submitted by: DARBOYMOM

Introduction

Adapted from "The South Beach Diet Quick & Easy Cookbook" by Arthur Agatston, MD (Phase 1). I changed canola oil to grapeseed oil, and used a lighter coconut milk. Adapted from "The South Beach Diet Quick & Easy Cookbook" by Arthur Agatston, MD (Phase 1). I changed canola oil to grapeseed oil, and used a lighter coconut milk.
Number of Servings: 4

Ingredients

    1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
    1 T grapeseed oil
    1 small onion, diced
    2 garlic cloves, minced
    1 T curry powder
    1 tsp ground ginger
    1 (2 pound) head cauliflower, cut into florets (4 cups)
    14 oz light coconut milk (I used So Delicious unsweetened)
    1/2 C low-sodium chicken broth or water
    Salt
    Freshly ground black pepper

Directions

Season chicken well with salt and pepper. Heat oil in a large skillet over medium-high heat; add chicken and cook until lightly browned, about 7-9 minutes. Using a slotted spoon, transfer chicken to a plate.

Reduce heat to medium. Add onion, garlic, curry powder, and ginger to the same skillet. Cook until fragrant, about 2 minutes. Add cauliflower, coconut milk, and broth; cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 8-10 minutes. Add chicken back to the pan and cook until sauce is thickened and reduced, about 8-10 minutes. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user DARBOYMOM.






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