Chicken Curry with Chickpeas and Cauliflower

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 814.3
  • Total Fat: 36.1 g
  • Cholesterol: 336.0 mg
  • Sodium: 578.4 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 9.6 g
  • Protein: 85.2 g

View full nutritional breakdown of Chicken Curry with Chickpeas and Cauliflower calories by ingredient
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Number of Servings: 4


    8 (5- to 7-ounce) bone-in chicken thighs, trimmed
    1 T vegetable oil (I used canola oil)
    2 onions, chopped fine (I used two large onions)
    6 garlic cloves, minced
    1 T curry powder
    2 t grated fresh ginger
    1 T tomato paste
    1 t garam masala
    1 C low-sodium chicken broth
    1/2 head cauliflower (1 pound), cored and cut into 1-inch florets
    1 (14-ounce) can chickpeas, rinsed
    1/2 C coconut milk (try to get low-fat, which can be found at Trader Joe's)
    1/2 C frozen peas
    1/4 C minced fresh cilantro


I served it over Basmati Rice. Because of the chickpeas, rice and cauliflower, it's filling with each person having 1 chicken thigh.


1. Pat chicken dry with paper towels and season with salt and pepper. Head oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of thighs, skin side down, until golden, about 6 minutes; transfer to plate. Remove and discard skin from browned and unbrowned thighs. Pour off all but 1 T fat from pot.

2. Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in garlic, curry powder, ginger, tomato paste, and garam masala and cook until fragrant, about 1 minute. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Nestle chicken with any accumulated juices into pot.
3. High Pressure for 20 minutes: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting head as needed to maintain high pressure.
4. Quick Release Pressure: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
5. Before Serving: Transfer chicken to plate and tent loosely with aluminum foil. Bring sauce to simmer, stir in cauliflower, chickpeas, and coconut milk and cook until cauliflower is tender, about 15 minutes. Stir in peas and cook until heated through, about 2 minutes. Star in cilantro and season with salt and pepper to taste (I did not add any salt and pepper). Off heat, return chicken to pot and let heat through about 2 minutes. Serve.

Serving Size: Serves 4-7

Number of Servings: 4

Recipe submitted by SparkPeople user ARIELE.

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