Chicken-Curry-with Cauliflower, Sautéed

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If you are looking for a balanced meal, rich in proteins, vegetables and spices, the chicken curry with sautéed cauliflower is an excellent option. This recipe combines the intense and aromatic flavor of curry with the lightness of sautéed cauliflower, creating a complete and nutritious dish.

In addition to being easy to prepare, it is a great alternative for those who want to escape the routine of traditional grilled chicken, bringing new seasonings and textures to the table.

Ingredients

For the chicken curry:

• 500g of chicken breast diced chicken
• 1 tablespoon of olive oil or coconut oil
• 1/2 chopped onion
• 2 teeth of chopped garlic
• 1 tablespoon of curry powder
• 1 tsp. sweet paprika (optional)
• 1/2 teaspoon cumin (optional)
• 1/2 cup the milk of a coco
• Salt and pepper to taste
• 1/2 juice lemon

For the sautéed cauliflower:

• 1 medium cauliflower, cut into small florets
• 1 tablespoon of olive oil or butter
• 1 clove of chopped garlic
• Salt, pepper and nutmeg to taste
• Chopped parsley to finish

Preparation:

Chicken curry:

1. In a large skillet, heat the olive oil and sauté the onion until golden.
2. Add the garlic and sauté for another 1 minute.
3. Add the diced chicken and brown well on all sides.
4. Add the curry, paprika and cumin, mixing well to coat all the chicken in the seasonings.
5. Pour in the coconut milk and season with salt, pepper and lemon juice.
6. Lower the heat, cover and cook for about 10 minutes, until the sauce reduces and the chicken is tender and well seasoned.

Sautéed cauliflower:

1. In another pan, heat the olive oil or butter and sauté the garlic until lightly golden.
2. Add the cauliflower, season with salt, pepper and nutmeg, and stir well.
3. Cover the pan and cook for about 5 to 7 minutes, stirring occasionally, until the cauliflower is tender but still firm.
4. Finish with chopped parsley.

Recipe Benefits

• Chicken: excellent source of lean protein, ideal for muscle building and satiety.
• Curry: spice mix with anti-inflammatory and antioxidant properties.
• Cauliflower: rich in fiber, B vitamins and low in calories.

Suggestions for Follow-up

• Brown rice or coconut rice
• Cooked quinoa
• Fresh green salad with crunchy leaves
• Pumpkin or sweet potato puree