30 Minute Chicken and Cauliflower Curry

Chicken and cauliflower curry recipe is a 30 minute healthy comfort food made with cauliflower, coconut milk, bell peppers, turmeric, ginger and cilantro. | ifoodreal.com

With a perfect balance of lean protein and vegetables, this chicken and cauliflower curry recipe can be made all vegan using extra cauliflower and served over brown rice or quinoa.

Mild enough for the little ones. Large skillet for leftovers, I love them – teriyaki chicken and cauliflower skillet, shrimp quinoa with asparagus and garlic butter, and quinoa skillet with chicken and garden veggies. 

Chicken and cauliflower curry recipe is a 30 minute healthy comfort food made with cauliflower, coconut milk, bell peppers, turmeric, ginger and cilantro. | ifoodreal.com

MY LATEST RECIPES

Curry is so simple. I remember even my Ukrainian grandma used to make curry. It is simply a combo of coconut milk, curry powder and ginger with any veggies or meat. In my world, curry is simple, heart healthy and delicious.

My absolutely favourite brand for canned coconut milk is Thai Kitchen. I love the texture of it – always smooth.

Chicken and cauliflower curry recipe is a 30 minute healthy comfort food made with cauliflower, coconut milk, bell peppers, turmeric, ginger and cilantro. | ifoodreal.com

I served this chicken and cauliflower curry over brown rice but quinoa would be great too.

For my youngest son I diluted his portion with Greek yogurt to make it less spicy (he is super picky when it comes to spices). Oldest one made it alive.:)

Enjoy!

Chicken and cauliflower curry recipe is a 30 minute healthy comfort food made with cauliflower, coconut milk, bell peppers, turmeric, ginger and cilantro. | ifoodreal.com

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30 Minute Chicken and Cauliflower Curry

Ingredients

  • Brown rice or quinoa*
  • 1 large onion, cut in half moons
  • 3 large garlic cloves, minced
  • 2 inch ginger, minced
  • 2 medium bell peppers, cut into 2 inch strips
  • 1 tbsp olive oil, extra virgin
  • 14 oz can coconut milk
  • 2 tbsp maple syrup or honey
  • 2 tbsp curry powder
  • 2 tsp turmeric
  • 1 tbsp cornstarch (for GF version) or 2 tbsp whole wheat flour
  • 1 + 1/4 tsp salt
  • 1 tsp Ground black pepper, to taste
  • 1.5 lbs cauliflower (4 cups), cut into small florets
  • 1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces**
  • 1/3 cup cilantro, chopped (optional)
  • 1/3 cup green onions, chopped (optional)

Instructions

  1. Cook brown rice or quinoa as per package instructions.
  2. Preheat large non-stick deep skillet on low – medium heat and add olive oil. Add onion, garlic, ginger, bell peppers and cook until soft, about 7 minutes, stirring occasionally.
  3. Add coconut milk, honey, curry powder, turmeric, cornstarch, salt, pepper and stir to combine. Bring to a boil, add cauliflower + chicken and stir. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Serve hot, on a bed of brown rice or quinoa, garnished with cilantro and green onions.

Notes

*You decide how much rice or quinoa to cook depending how much you eat. **Substitute chicken for extra cauliflower for a vegan version.

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 + 1/3 cups:
Calories: 221.9
Total Fat: 8.0 g
Cholesterol: 55.0 mg
Sodium: 612.4 mg
Total Carbs: 9.4 g
Dietary Fiber: 3.0 g
Protein: 28.8 g
WW Points+: 5

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22 comments on “30 Minute Chicken and Cauliflower Curry

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  1. I made this tonight and used riced cauliflower instead of quinoa or brown rice. It was so good, even my picky daughter ate it

  2. I believe your calorie count is way off. There’s 187 calories in 4oz chicken on it’s own. Still this is a delicious recipe that I’ve made numerous times. If I have it I also add chopped fresh spinach for more color and nutrition. Thank you for sharing

  3. Delicious!!!! My family loved this! I’m a bit of a spice wimp so I only used 2 tsp. of curry and it was yummy. Definitely a keeper!

  4. Hello there! When you add the chicken to the cooking dish, are you supposed to add uncooked chicken at that time or should you precook the chicken then add it? Thank you!

    1. Most definitely freezes well. I have made a few containers of this for lunches for work, and they defrost then reheat fine 🙂

  5. Loved the idea of this… my husband and I thought it needed more curry powder. I ran out after the 2 tbsp. Will definitely bump up the spices in the future. Great concept… Fresh and comforting.

  6. I made this tonight and it was very good, but if I make it again, I won’t add the bell peppers until 10 minutes before the dish is ready. The chicken and cauliflower took longer than 20 minutes to cook, and the peppers came out too mushy.

  7. Hi Olena. I just made this recipe last night and it was delicious. I have decided to make a change in my life and my family’s as well to eat clean and healthy foods. I appreciate your work, thank you so much! I’m making the spaghetti squash chicken Alfredo boats tonight and I can already see its gonna be amazing! Thanks again and I’m looking forward to more of your food recipes. Blessings!!!!

  8. Making this as we speak… kitchen smells heavenly. But not seeing where in the recipe instructions the honey is called for? Wasn’t sure so I just put in a little bit with the sauce. Can you clarify? Thanks!