Curry Cauliflower Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 244.4
- Total Fat: 10.6 g
- Cholesterol: 46.0 mg
- Sodium: 523.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.9 g
- Protein: 20.5 g
View full nutritional breakdown of Curry Cauliflower Chicken calories by ingredient
Introduction
This can be done on the stove or slow cooker. This can be done on the stove or slow cooker.Number of Servings: 4
Ingredients
-
1 Chicken Breast Cut into 1/2" cubes
1 Head of Cauliflower Cut into 1" florets
2 Tbsp Tomato Paste
2 Tbsp Sun Dried Tomatoes, diced
1 Cup Water
1 Tbsp Ground Ginger
2 Tbsp Curry Powder
1/2 tsp Salt
1/4 tsp Pepper
Tips
I serve over rice with a dollop of plain yogurt on top.
1 Can Diced Tomatoes can be substituted for the Dried Tomatoes and Water
Serving size will be determined by the size Cauliflower you use.
Directions
On The Stove: Cut Chicken and Cauliflower. Set aside.
In large pan whisk together water, tomatoes, tomato paste, curry, ginger, salt, & pepper
Add the cut chicken and cauliflower, stir to coat all.
When the liquid starts bubbling, reduce heat to medium low and simmer until cauliflower is tender. Approx 20 - 30 minutes
In A Slow Cooker:
Cut Chicken and Cauliflower. Set aside.
In large pan whisk together water, tomatoes, tomato paste, curry, ginger, salt, & pepper
Add the cut chicken and cauliflower, stir to coat all. Cover and Cook 4 to 5 hours on high or 6 to 7 hours on low.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user PAULA_STEWART1.
In large pan whisk together water, tomatoes, tomato paste, curry, ginger, salt, & pepper
Add the cut chicken and cauliflower, stir to coat all.
When the liquid starts bubbling, reduce heat to medium low and simmer until cauliflower is tender. Approx 20 - 30 minutes
In A Slow Cooker:
Cut Chicken and Cauliflower. Set aside.
In large pan whisk together water, tomatoes, tomato paste, curry, ginger, salt, & pepper
Add the cut chicken and cauliflower, stir to coat all. Cover and Cook 4 to 5 hours on high or 6 to 7 hours on low.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user PAULA_STEWART1.
