Chicken Curry with Cauliflower & Peas

Chicken Curry with Cauliflower & Peas



Prep time


Cooking time



Perhaps one of the tastiest chicken curry recipes out there! The curry-infused cauliflower adds an extra amount of savory meaty flavor to this dish.


  • 1 Tbsp vegetable oil

  • 1 onion, chopped

  • 1 Tbsp curry powder

  • 2 tsp grated ginger

  • 2 tsp tomato paste

  • 2 garlic cloves, minced

  • 1/2 tsp garam masala

  • 1/4 tsp salt

  • 1 Tbsp flour

  • 1-1/2 cups chicken broth

  • 1-1/2 cups cauliflower florets, cut into 1″ pieces

  • 12 oz. boneless, skinless chicken breasts, trimmed

  • 1/2 cup coconut milk

  • 1/4 cup frozen peas

  • 2 Tbsp cilantro, minced


  • In a saucepan, heat oil on medium heat. Add onion, curry powder, ginger, tomato paste, garlic, garam masala, and salt.
  • Stir often and cook until onion is softened (about 5 minutes). Stir in flour and cook for one more minute.
  • Slowly whisk in the broth and scrape down any browned bits off the pan. Stir in cauliflower.
  • Season chicken with salt & pepper and add it to the curry mixture. Reduce heat and let simmer until chicken is thoroughly cooked (about 10-15 minutes). Flip the chicken halfway through.
  • Once finished, transfer chicken to cutting board and shred into bite-sized pieces.
  • Return the chicken to the pan to simmer, then add coconut milk and peas, cooking until heated through.
  • Stir in cilantro and season with salt and pepper. Serve over rice and enjoy.

Similar Posts