Chicken and Spinach Curry Over Roasted Cauliflower

24 06 2013

Chicken curry is a common cuisine in South Asia, typically made with a variety of spices. But it many American versions of the traditional recipe, you’ll see curry powder used in place because it’s a pre-made blend of spices. Using curry powder saves time and money by not having to buy all the individual spices needed to make a fantastic curry.

Chicken and Spinach Curry Over Roasted Cauliflower

Chicken and Spinach Curry Over Roasted Cauliflower

The following serves 2-4:

  • Extra-virgin olive oil
  • 1 head cauliflower, cut in florets
  • Kosher salt
  • Garlic powder
  • 3 chicken breasts, cubed
  • 4 tsp curry powder, plus more for marinade
  • A couple sprinkles Garam Masala
  • A couple sprinkles cayenne pepper
  • 1 large onion, diced medium
  • 3 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced (save yourself time and use it from the tube)
  • 1 package mushrooms, sliced
  • Frozen spinach, half a bag, thawed
  • 2 cups low-sodium chicken broth

Cube chicken and place in a bowl. Add a little olive oil, salt to taste and a few sprinkles each of curry powder, Garam Masala, cayenne pepper and garlic powder. Stir well and set aside to marinate for 30 minutes.

Preheat oven to 375 degrees.

Toss cauliflower florets with a little olive oil, salt and garlic powder on a baking sheet. If you want a little extra kick, sprinkle with some cayenne pepper too. Roast for 25-35 minutes, turning once, until cauliflower starts to brown. Remove and set aside until it’s time to serve.

Meanwhile, in a medium-large pot, heat 2 tsp olive oil over medium-high. Add onion and cook, stirring occasionally, until golden brown, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, 1 minute. Add marinaded chicken and saute, stirring occasionally, until it starts to brown all over. Next add mushrooms and cook a few more minutes until the mushrooms begin to soften. Add spinach and chicken broth. Bring to a boil. Reduce heat, cover and gently simmer 10 minutes. Season with salt and taste, adjust seasoning as needed….you may want to add a little additional curry seasoning.

To serve, divide cauliflower among plates and top with the chicken and spinach curry.

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