This Curry and Cauliflower Chicken is a perfect comfort food that I crave so much, especially when its cold outside. This clean eating gluten free recipe is now on a regular menu rotation in our house. Its quick, its easy, its comforting, its filling, its guilt free. Between holiday parties and birthday celebrations there has to be something that we can enjoy, that is good and healthy at the same time. Growing up in Ukraine, I didn’t know much about spices. Oh how much I was missing out! We mostly used salt and pepper, which can do miracles as well, since not much of other spices were available. I discover new flavors and spices to this day. First time I’ve tried Curry dish in Thai restaurant, and was pleasantly surprised, I loved it! When I came across this recipe, I knew its a must try. My whole family absolutely loved it! I tried serving Curry Chicken with quinoa, and brown rice, my kids prefer brown rice. Hope you enjoy.
Brown rice or quinoa, cooked as per package instructions
1 large onion, cut in half moons
3-4 garlic cloves, minced
2 inch fresh ginger, minced
1 medium bell pepper, cut into thin strips
1 tablespoon olive oil
14 ounce can Thai Kitchen coconut milk
2 tablespoons honey or maple syrup
2 tablespoons yellow curry powder
2 teaspoons turmeric powder
1 tablespoon cornstarch
1 + 1/4 teaspoon salt
1 teaspoon ground black pepper
4 cups cauliflower, cut into small florets
2 boneless skinless chicken breasts or chicken tenders, cut into 1 inch pieces
Fresh cilantro, chopped
Green onions, chopped
Start with preheating large deep skillet on medium heat. Add olive oil, onion, garlic, ginger, bell pepper, and cook for about 5 minutes, stirring occasionally. Add coconut milk, honey, curry powder, turmeric, cornstarch, salt, pepper and stir to combine. Bring to boil.
Add cauliflower and chicken, stir, bring to boil, reduce heat, cover and cook for 20 minutes.
Serve hot, on a bed of brown rice or quinoa. Garnish with cilantro and green onions.
This recipe was adapted from here.