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Golden Cauliflower Chicken Curry

This one pan dish is a simple yet exciting, anti-inflammatory meal. After a busy day with work, family, and errands, you can feel confident preparing this low-stress dish filled with important nutrients. Not to mention – minimal dishes to clean up!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 4 Carrots medium
  • 1 head Cauliflower
  • 1 Zucchini medium
  • ¼ cup Extra Virgin Olive Oil
  • lbs Chicken Breast skinless
  • 2 cups Broth bone broth or chicken broth
  • 1 tbsp Curry Powder
  • 1 tbsp Turmeric powder
  • Salt and Pepper to taste
  • Parsley to garnish

Instructions
 

  • Wash, peel, and chop carrots into coins. Wash, stem, and chop cauliflower into 1” florets. Wash and slice zucchini into thick slices. Set aside.
  • Heat a large pot or deep pan over medium heat. Add oil to begin warming.
  • Slice chicken breast into thin strips. Once oil is warmed, place chicken breast strips into the pan to begin cooking. Stir frequently to avoid the chicken sticking to the pan, and to ensure it is cooking evenly.
  • After 7-8 minutes, once chicken is nearly cooked through, add curry, turmeric, and black pepper to the pan. Saute for 1-2 minutes until the spices become fragrant.
  • Add broth and vegetables. Stir to combine ingredients.
  • Bring to a rolling boil, then cover and simmer for approximately 15 minutes until vegetables are soft. Stir regularly.
  • Uncover and add salt and pepper. Keep the dish at a strong boil to allow the sauce to thicken to desired consistency.
  • Portion between serving bowls and garnish with parsley if desired.
  • Enjoy!

Notes

Nutritional information per serving:
Calories: 339
Carbs: 10g
Fibre: 5g
Sugar: 4g
Protein: 41g
Fat: 15g