One Pot Cauliflower, Chicken & Peanut Curry
[dropcap style=”font-size: 60px; color: #9b9b9b;”] I[/dropcap]t’s hard to go past a good curry for a quick filling weeknight dinner. For years I thought you needed loads of spices and ingredients to make an authentic tasting curry, until I challenged myself to make a super simple curry using only curry powder. Since then I haven’t looked back.
I like a general ‘curry powder’ that contains lots of turmeric for the yellow colour, but feel free to experiment with the world of curry powders. They are a real gem for adding loads of complex flavours with the flick of a teaspoon (or two).
enough for: 2
takes: 30 minutes
4 chicken thigh fillets, sliced
3-4 teaspoons curry powder
1 can coconut cream (400mL / 14oz)
1/2 medium cauliflower, chopped into bite sized pieces
3-4 tablespoons peanut butter
1 bunch coriander (cilantro), to serve
1. Heat a little oil in a medium saucepan on a medium high heat. Add chicken and stir fry until well browned and almost cooked through. Remove chicken and keep warm.
2. Add a little more oil and the curry powder to your pot. Cook for 30 seconds then add the coconut cream and cauliflower.
3. Simmer covered for 10-15 minutes or until the cauliflower is tender.
4. Stir in peanut butter. Taste and season with salt (or more curry powder) as needed. Return chicken to the pan and bring back to a simmer.
5. To serve, divide between two bowls and top with coriander leaves.
WINE MATCH: A crisp dry white like a cool climate Riesling OR an icy cold beer.
more veg / different veg – soften an onion before adding the curry powder. Garlic and/or ginger can be lovely additions. The feel free to add any veg you like such as broccoli, zucchini, capsicum (bell peppers), eggplant. Some snow peas or frozen peas added at the end will add lovely crunch.
no coconut cream – use unsweetened coconut milk or chicken or veg stock instead. You might like to serve with yoghurt to get some added creaminess.
vegetarian – replace chicken with cooked or canned chickpeas or lentils. Or make a completely veg curry using some of the more veg suggestions. Serve with extra roast peanuts or cashews for extra protein and crunch.
more substantial – serve with a handful roast cashews or peanuts or use more chicken.
chicken breasts – use 2 breast fillets instead of the thighs.
carb-lovers – serve with steamed rice or flat bread like naan, roti or chapattis.
nut-free – skip the peanut butter and use the onion in the more veg suggestions for extra depth of flavour.
no coriander – use mint, basil leaves or baby spinach instead. Or fry some fresh curry leaves in a little oil and use them as a crunchy topping
Yes, if you don’t mind the flavour of reheated chicken. Make the curry up to a week in advance (keeping the coriander / cilantro separate). Store in the fridge or freeze. To serve just bring back to a gentle simmer and top with the coriander leaves.
Have fun in the kitchen!
ps. Tired of deciding what to cook?
[dropcap style=”font-size: 60px; color: #9b9b9b;”] L[/dropcap]ooking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?
Then check out my Soupstones Meal Plans.
For more details Click HERE.
I love dolloping nonfat greek yogurt on top of my soups. Adds tanginess and creaminess!
Yes Greek yoghurt is lovely Nicole!
This sounds wonderful. I really like the simple dishes you come up with.
What a recipe! Thanks!
You’re welcome Jason!
Love this recipe! I’ve just made it with pumpkin, sour cream & chickpeas, so good ?