Dinner

Coconut Curry Chicken with Cauliflower is for Dinner.

Coconut Curry Chicken with Cauliflower takes 15 minutes to prepare.

Coconut Curry Chicken with Cauliflower takes 50 minutes to cook.

Coconut Curry Chicken with Cauliflower makes 6 servings.

The ingredients for Coconut Curry Chicken with Cauliflower are:

1 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can light coconut milk
1 (14.5 ounce) can stewed tomatoes
3 tablespoons sugar

Here is how you make Coconut Curry Chicken with Cauliflower:

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add cauliflower, then add coconut milk, tomatoes , and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired. Number of Servings: 6Recipe submitted by SparkPeople user LSMITHSON.

The nutritional information for Coconut Curry Chicken with Cauliflower is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 176.1

• Total Fat: 6.1 g
• Cholesterol: 43.8 mg
• Sodium: 559.3 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 3.4 g
• Protein: 22.0 g