Indian Chicken with Cauliflower

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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

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.

Minutes to Prepare: 10

Minutes to Cook: 20

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.