Curried Chicken With Cauliflower, Carrots And Spinach Recipe

Recipe By Slurrp

This curried chicken dish is a flavorful and nutritious meal that combines tender chicken with cauliflower, carrots, and spinach. The chicken is cooked in a fragrant curry sauce, which is made with a blend of spices and coconut milk. The cauliflower and carrots add a delicious crunch, while the spinach adds a pop of color and freshness. This dish is perfect for a weeknight dinner and can be served with rice or naan bread.

4.8
12 Rating -
Rate
Non Vegdiet
45minstotal
45m.total
Curried Chicken With Cauliflower, Carrots And Spinach
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Ingredients for Curried Chicken With Cauliflower, Carrots And Spinach Recipe

  • 1/2 tablespoon Oil
  • 1/4 pound Boneless, Skinless Chicken Breasts, Cut Into Bite Sized Pieces
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Grated Ginger
  • 1/2 tablespoon Curry Powder
  • 1/4 can Coconut Milk
  • 1/4 cup Chicken Broth
  • 1/4 Small Head Cauliflower, Cut Into Florets
  • 1/2 Carrots, Sliced
  • 1/2 cup Fresh Spinach
  • As required Salt And Pepper To Taste

Directions: Curried Chicken With Cauliflower, Carrots And Spinach Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat oil over medium heat. Add the chicken and cook until browned on all sides.
  • STEP 2.Remove the chicken from the skillet and set aside. In the same skillet, add the onions and cook until softened.
  • STEP 3.Add the garlic, ginger, and curry powder to the skillet and cook for another minute.
  • STEP 4.Stir in the coconut milk, chicken broth, cauliflower, and carrots. Bring to a simmer and cook until the vegetables are tender.
  • STEP 5.Add the spinach to the skillet and cook until wilted. Return the chicken to the skillet and cook until heated through.
  • STEP 6.Serve the curried chicken with cauliflower, carrots, and spinach over rice or with naan bread.
  • STEP 7.Enjoy!

Cooking Tips

  • For extra heat, add a pinch of cayenne pepper or red pepper flakes to the curry sauce.
  • Feel free to customize the vegetables in this dish. You can add bell peppers, peas, or any other vegetables you like.
  • If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the skillet.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in a skillet or microwave until heated through.
  • Serve the curried chicken with cauliflower, carrots, and spinach over rice or with naan bread.
Nutrition
value
230
calories per serving
18 g Fat15 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    15g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    15g
  • Fiber
    3g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    41mg
  • Iron
    2mg
  • Vitamin A
    338mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    18mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    45mg
  • Manganese
    < 1mg
  • Phosphorus
    166mg
  • Selenium
    15mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp