Cauliflower Curry With Chicken

Gluten Free
Dairy Free
Health score
20%
Cauliflower Curry With Chicken
30 min.
4
342kcal

Suggestions


If you're looking for a deliciously satisfying dish that is both gluten-free and dairy-free, look no further than this Cauliflower Curry with Chicken. In just 30 minutes, you can whip up a vibrant meal that’s perfect for lunch, dinner, or whenever your taste buds crave a burst of flavor. With tender chicken, hearty cauliflower, and a medley of aromatic spices, every bite invites you to explore a world of culinary delight.

This recipe is a celebration of wholesome ingredients, bringing together the rich warmth of cumin, the zestiness of lemon, and the subtle sweetness from raisins. The cayenne pepper adds just the right amount of kick, making it a dish that is as adventurous as it is comforting. Imagine sitting down to a bowl of this enticing curry, topped with fresh cilantro for an extra layer of freshness, and served with a side of fluffy rice – it's simply irresistible.

Whether you're preparing a meal for the family or hosting friends, this Cauliflower Curry with Chicken is sure to impress. It’s not only a flavorful experience but also a nourishing one, offering a balanced mix of protein, healthy fats, and carbohydrates. So, roll up your sleeves and get ready to create a culinary masterpiece that will awaken your senses and deliver delight meal after meal!

Ingredients

  • head cauliflower trimmed ( into 1/ florets)
  • pinch cayenne pepper 
  • lb meat from a rotisserie chicken boneless skinless cubed cut into 1/4 inch cubes
  • tablespoon cumin seed 
  • teaspoons curry powder 
  • servings cilantro leaves fresh minced
  • teaspoons garlic minced
  • tablespoons ginger minced
  •  juice of lemon 
  • 0.5 cup onion minced
  • tablespoons vegetable oil; peanut oil preferred 
  •  plum tomatoes with liquid canned
  • servings raisins 
  • servings salt & pepper black freshly ground
  • 0.3 cup water 

Equipment

  • frying pan

Directions

  1. Heat oil in 12 inch skillet on high.2 Lower heat and add onion, ginger, garlic, and cayenne and cook until it begins to brown (5 min).3
  2. Add the cumin seeds and curry. Cook briefly (30 seconds).4
  3. Add cauliflower and cook for about one minute over high heat.5
  4. Cut up the tomatoes add them with the juice, 1/4 cup of water, salt and pepper. Cover and turn heat to medium-low.6 Cook for about 15 minutes. Stir occasionally until the cauliflower is tender.7
  5. Add the chicken. Stir and cover for about 8 more minutes.8 **If the sauce starts drying out, add some more water.9
  6. Add the lemon juice.10 Taste and adjust seasoning.11
  7. Sprinkle with cilantro and serve over rice.

Nutrition Facts

Calories342kcal
Protein16.68%
Fat40.84%
Carbs42.48%

Properties

Glycemic Index
76.7
Glycemic Load
15.49
Inflammation Score
-8
Nutrition Score
20.753912967184%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.63mg
Apigenin
0.05mg
Luteolin
0.13mg
Isorhamnetin
1mg
Kaempferol
0.72mg
Myricetin
0.13mg
Quercetin
5.39mg

Nutrients percent of daily need

Calories:341.51kcal
17.08%
Fat:16.47g
25.34%
Saturated Fat:3.86g
24.12%
Carbohydrates:38.53g
12.84%
Net Carbohydrates:31.7g
11.53%
Sugar:5.96g
6.62%
Cholesterol:40.82mg
13.61%
Sodium:98.94mg
4.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.14g
30.27%
Vitamin C:87.7mg
106.3%
Vitamin B6:0.64mg
32.21%
Potassium:1065.93mg
30.46%
Vitamin K:30.95µg
29.48%
Manganese:0.57mg
28.4%
Fiber:6.83g
27.33%
Vitamin B3:5.4mg
27%
Folate:105.25µg
26.31%
Phosphorus:205.5mg
20.55%
Iron:3.48mg
19.34%
Vitamin B5:1.59mg
15.89%
Magnesium:62.72mg
15.68%
Vitamin A:769.37IU
15.39%
Vitamin B2:0.24mg
14.03%
Vitamin E:2.1mg
14.01%
Selenium:9.48µg
13.55%
Copper:0.27mg
13.25%
Vitamin B1:0.19mg
12.93%
Zinc:1.47mg
9.81%
Calcium:81.82mg
8.18%
Vitamin B12:0.17µg
2.81%
Source:Food.com