Chicken cauliflower curry
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
8
Low
Nutrition per serving
Calories350.8 kcal (18%)
Total Fat16.3 g (23%)
Carbs21.1 g (8%)
Sugars6.9 g (8%)
Protein30.8 g (62%)
Sodium842.3 mg (42%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Marinade
¾ cup5% fat Greek yogurt
for marinade
⅛ tspGround turmeric
for marinade
½ tspSalt
for marinade
⅛ tspcayenne
for marinade
Base aromatics
3 TbspCooking oil
or ghee
1 ½ tspWhole cumin seeds
2 cupsYellow onion
or red, finely chopped
2jalapeños
whole Medium, finely chopped, 1 with seeds, 1 seeded
6cloves garlic
minced
1Ginger root
thumb-sized, finely grated
Spice mix and gravy
Vegetables
1 ½ cupsYukon Gold potato
cut into small 1/2-inch cubes
2carrots
medium, cut on the bias
1cauliflower
small- medium, separated into florets
⅓ cupwater
Finish
Instructions
Step 1
In a bowl, combine chicken thighs, 3/4 cup yogurt, 1/2 tsp salt, 1/8 tsp turmeric, and 1/8 tsp chili powder. Let sit for 15-30 minutes.
Bloom and Saute
Step 2
Heat oil or ghee in a pot over medium heat.
Step 3
Add whole cumin seeds and sizzle for 30 seconds or until just turning color
Step 4
Add chopped onions and jalapeños.
Step 5
Reduce heat to medium-low
Step 6
Sauté for 8-10 minutes until onions are golden brown.
Step 7
Turn heat down to low
Step 8
Add minced garlic and grated ginger. Stir constantly for 60 seconds.
Dry aromatics and gravy time
Step 9
Add ground coriander, 3/4 tsp turmeric, 1 tsp chili powder, and 3/4 tsp salt. Stir for 1 minute to toast.
Step 10
Pour in tomato sauce, return heat to medium, and simmer for 6-8 minutes until reduced to a thick paste and oil separates at the edges. Stir frequently.
Chicken & Vegetables
Step 11
Drop marinated chicken, potato cubes, and carrot rounds directly into the hot tomato paste. Stir for 2 minutes to coat.
Step 12
Cover with a tight lid, lower heat to low, and simmer for 12 minutes.
Step 13
Open the lid and stir in cauliflower florets along with 1/3 cup water. Re-cover and simmer on low for another 12-15 minutes until potatoes and carrots are fork-tender.
Tempered finish
Step 14
Turn heat completely off. Let bubbling stop for 1 minute.
Step 15
Scoop 2-3 tablespoons of hot gravy from the pot and stir it into the remaining 3/4 cup of smooth yogurt to temper. Keep adding gravy slowly to yogurt while stirring until warm.
Step 16
Pour the warmed yogurt and 1 tbsp garam masala into the pot.
Step 17
Stir gently until a silky, glossy gravy forms.
Notes
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0 disliked
Delicious
Makes leftovers
One-dish
Spicy
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