Curried Chicken and Cauliflower

Roasting Speed vegetables like cauliflower and tomatoes concentrates their flavours, making them perfect partners for tender chicken thighs

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 200°C / fan 180°C / Gas 6

Step 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