Featuring Indian flavors, Curry Cauliflower Chicken is sure to wake up your taste buds! Don’t let “curry” scare you. It means “flavorful” not necessarily “spicy.” You could choose a different curry blend to make it spicy, but the regular yellow curry powder is not hot at all. The recipe also calls for garam masala, which is another spice blend. It’s also very tasty but not hot. My younger daughter, who doesn’t like spicy food at all, loves this dish!

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 lb boneless, skinless chicken breasts, cut to bite size pieces
• 1 tsp garam masala
• 1 tbsp yellow curry powder
• 1 tsp salt
• 1/4 cup water
• 1 head cauliflower, broken down to bite size pieces
• 1 can chickpeas, drained and rinsed
• 1 can lite coconut milk
• 1.5 cups cooked basmati rice (or rice of choice) – optional

Directions

In a large skillet over medium heat, add olive oil and onion. Cook, stirring occasionally, until onion begins to turn translucent. Add chicken and cook until very little pink is still visible. Add garam masala, curry powder, salt and water. Stir to coat chicken. Add cauliflower and chickpeas and stir. Cover and simmer for 5 minutes or until cauliflower begins to soften. Add coconut milk and stir. Cook uncovered for 15 minutes or until the liquid reduces by half or more and cauliflower is tender. Serve hot over 1/2 cup cooked rice (if desired).

Recipe makes 6 servings with 262 calories, 10g fat, 23g carbs, and 26g protein per serving (not including rice). Leftovers can be stored in an airtight container in the refrigerator for up to four days.

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