Chicken Curry with Cauliflower & Chickpeas

Chicken Curry with Cauliflower & Chickpeas

By Leslie Blythe  ,   ,

July 1, 2015

This is a very healthy meal. I made it for a client without the salt and used canola oil spray instead of the oil.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings
Chicken Curry with Cauliflower & Chickpeas

Ingredients

1 1/2 pounds chicken breasts, boneless, skinless cut into 2” chunks

1/4 teaspoon Kosher salt

1 Tablespoon olive oil

1 large onion, chopped

2 cloves garlic, minced (or ¼ teaspoon garlic powder)

1 teaspoon turmeric

1 teaspoon ginger, fresh minced

3 Tablespoons curry powder

1 head cauliflower, cut into 1" florets

15 ounce can chickpeas, rinsed and drained

2 15 ounce cans tomatoes, diced, no salt added

1 cup fat-free plain yogurt

2 Tablespoons cilantro, chopped for garnish

Directions

1Season the chicken with salt. In a large skillet, heat the oil over med-high heat. Add the chicken and cook, stirring, 3 to 4 minutes, until the chicken begins to brown. Transfer the chicken to a plate. Add the onion, and cook 3 to 4 minutes, until beginning it begins to soften and become translucent. Add the garlic, turmeric, ginger, and curry powder and cook, stirring, 1 to 2 minutes, until the mixture becomes fragrant.

2Add the cauliflower, chickpeas, and diced tomatoes (plus liquid). Lower the heat to a simmer. Cover and cook 8 to 10 minutes, until the cauliflower is tender. Uncover and, return the chicken to the pan, and cook, stirring occasionally, 10 to 15 minutes longer, until the chicken is cooked through but still tender and the liquid thickens.

3Remove from heat. Stir in the yogurt. Season with a pinch of kosher salt if desired and garnish with optional cilantro. Serve immediately with brown basmati rice.

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