By Ben Brown
Curried Chicken and Cauliflower
6 steps
Prep:20minCook:30min
Roasting Speed vegetables like cauliflower and tomatoes concentrates their flavours, making them perfect partners for tender chicken thighs
Updated at: Thu, 17 Aug 2023 04:04:43 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
3
Low
Nutrition per serving
Calories324.3 kcal (16%)
Total Fat10 g (14%)
Carbs12.1 g (5%)
Sugars4.7 g (5%)
Protein47 g (94%)
Sodium279.6 mg (14%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200°C / fan 180°C / Gas 6
OvenPreheatStep 2
Cook the cauliflower florets in a saucepan of boiling water over a high heat for 5 minutes or until just tender. Drain well
Step 3
Meanwhile, mix the curry powder and 3tbsp of water in a shallow dish to make a smooth paste. Make a few slashes in each chicken thigh, add to the paste and toss to coat evenly. Arrange the chicken thighs in a large roasting tin sprayed with low calorie cooking spray
Step 4
Toss the cauliflower with any remaining curry paste to coat the florets lightly and add to the tin around the chicken thighs. Season lightly, spray with low calorie cooking spray and roast for 10 minutes
Step 5
Scatter over the tomatoes and cook for a further 20 minutes or until the chicken is cooked through
Step 6
Just before the end of the cooking time, place the spinach in a large colander over the sink and wilt it by pouring over a kettle of boiling water. Drain well, add to the chicken and cauliflower and serve hot
Notes
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One-dish
Special occasion
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