Chicken & Cauliflower Curry
Batch cooking makes life easy during the week and the Chicken and Cauliflower Curry recipe is perfect to help you do just that. The perfect meal to quickly reheat after a busy day and serve with some fresh vegetables.
Contains 8g of the recommended daily intake of fibre!
The base curry paste before adding in the chicken and cauliflower is made completely using fresh whole foods, herbs and spices. With all of those whole foods also comes some amazing sources of vitamins, minerals and fibre making for a healthy and balanced meal.
Some of the key nutrients are detailed below, but the Chicken and Cauliflower Curry is a good source of iron, calcium, zinc, vitamin E and energising B vitamins. This recipe freezes really well and sets you up for a healthy week ahead. Chicken is a lean source of protein and if you are vegetarian or vegan the chicken can be swapped out for tofu, sweet potato and/or pumpkin.
Chicken & Cauliflower Curry – Key Nutrients
Fibre – Each and every week we want to be aiming for 30+ different plant foods to keep a happy healthy gut microbiome. Whilst this might sound like a lot, this recipe packs in 8 different plant foods, so a winner for the gut microbiome.
Magnesium – One serving contains 29% of the recommended daily intake of magnesium. The ultra-important nutrient to support our central nervous system.
Vitamin C – Cauliflower, herbs and spices all contributing to smashing 89% of the recommended daily intake of vitamin C. Vitamin C is crucial to maintain a healthy immune system.
Chicken & Cauliflower Curry
- 500 g chicken breast
- 1/2 head cauliflower
- 1/2 cup almonds
- 2 onions
- 10 g fresh ginger (approx size of thumb)
- 3 garlic cloves
- 1 red chilli (include seeds for extra spice or leave out for a milder flavour)
- 2 tbsp curry powder
- 1 tsp turmeric
- 300 mls vegetable stock
- 1 bunch fresh coriander
- 1 tbsp extra virgin olive oil
- Peel and chop into quarters 2 onions, peel 3 garlic cloves, peel fresh ginger, chop red chilli and add to food processor.
- Rinse and trim roots from coriander and place into food processor (stems included).
- Add the following ingredients to the food processor; curry powder, turmeric and blend all ingredients until you all ingredients are blended leaving you with a chunky paste.
- Chop chicken breast into small pieces.
- Add 1 tbsp extra virgin olive oil to a large saucepan and add the curry paste, allow this to cook through for a few minutes stirring to ensure it doesn't stick to the pan.
- Add the chicken breast and 300 mls of stock.
- Stir through throughly and turn temperature to a simmer heat.
- Rinse and chop cauliflower and after approx 15 minutes of the curry mix cooking add the cauliflower and stir through.
- Stir occassinally and allow to cook for a further 15 minutes or so until the chicken is cooked thoroughly and the cauliflower has softened.
- Serve with some fresh coriander and a side of veggies.
- This also tastes great with some baby spinach stirred through and wilted. I tend to add this fresh every time I reheat the recipe.
- I would love your feedback and comments below on this recipe and don't forget to tag me in your photos @amysavagenutrition
Essential EquipmentFood processor
TipsI always recommend using extra virgin olive oil because of its health benefits and my go-to brand is Cobram Estate.
This recipe tastes great with a side of steamed broccoli, brown rice or take your pick from one of these healthy and delicious sides;
Learn more about the recommended daily intake of fibre.
Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email email@example.com for further details.