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Enjoy this flavorful and comforting Cauliflower and Chicken Curry. Made with boneless chicken thighs, cauliflower florets, and a creamy coconut milk base spiced with cumin and garam masala, it's the perfect low carb dinner option.
15 minutes
30 minutes
Ingredients:
1 head Cauliflower florets
1 pound Boneless chicken thighs
1 can (13.5 oz) Coconut milk
2 tablespoons Tomato paste
1 teaspoon Cumin
1 teaspoon Turmeric
1 tablespoon Garam masala
2 cloves Garlic
1 inch Ginger
1 medium Onions
2 tablespoons Olive oil
To taste Salt
To taste Pepper
Instructions:
- Cut the cauliflower into florets and chop the onion, garlic, and ginger.
- Heat olive oil in a large pan over medium heat and sauté onions until translucent. Add garlic and ginger, cooking for another minute until fragrant.
- Add chicken thighs to the pan and cook until browned on all sides. Season with salt and pepper.
- Stir in cumin, turmeric, and garam masala, coating the chicken well.
- Pour in the tomato paste and coconut milk, stirring to combine. Bring to a simmer.
- Add cauliflower florets to the pot and cover, cooking for about 20-25 minutes or until the cauliflower is tender and the chicken is cooked through.
- Adjust seasonings as needed and serve hot.
