Try this Chicken Cauliflower Curry recipe, or contribute your own.
Suggest a better descriptionCut chicken crosswise into strips. In large skillet, heat 1 tbsp of the oil over medium high heat; brown chicken, in batches and adding more oil as necessary. Transfer to bowl. Drain fat from skillet.
In same skillet, fry onion, jalapeƱo pepper and salt, stirring occasionally, until softened, about 3 minutes.
Add curry paste; cook, stirring, until fragrant, about 1 minute. Drain tomatoes, reserving juice for another use. Add tomatoes to skillet.
Return chicken to pan. Stir in cauliflower florets, and diced apple; cover and simmer until cauliflower is tender, about 10 minutes.
Add peas and half of the coriander. Simmer, covered, until steaming, about 5 minutes. Sprinkle with remaining coriander.
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 230 | ||
Calories from Fat: 60 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 114mg | 4 % | |
Potassium 751.7mg | 20 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 14.5g | ||
Protein 23.7g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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