Curry Coconut Chicken with Cauliflower Recipe

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Curry Coconut Chicken with Cauliflower Recipe :-The second reason is that it is an excellent dish that is balanced in terms of its nutritional content. You are aware of how essential it is to strike a balance between the consumption of protein, carbs, and good fats if you have been on a path to adopt a healthier diet.

You are aware of the significance of fiber content in the form of vegetables, as well as the ways in which a clean diet and cooking from scratch may assist you in providing your body with the nourishment it needs.

Curry Coconut Chicken with Cauliflower Recipe

 

INGREDIENTS :

  • 1 onion
  • 2 cloves garlic
  • 1 head cauliflower
  • 2 corn on the cob – or 1/2 cup frozen or canned corn
  • 1 lbs boneless skinless chicken thighs or chicken breast
  • 3 Tbsp Thai red curry paste
  • 1 can coconut milk
  • 1 tsp fish sauce
  • salt
  • pepper
  • cilantro for garnish
  • black or white sesame seeds
  • red chilli

 

 

INSTRUCTIONS :

The garlic and onion should be sliced into small pieces, and then they should be set aside after the cutting process is complete.

After the stem and the green leaves have been removed from the cauliflower, the cauliflower should be chopped into florets that are of a size that allows them to be consumed.

Following the completion of the removal procedure, the kernels of corn should be separated from the cobs and placed in a separate location.
To make the chicken thighs acceptable for nibbling, they should be sliced into pieces that are the appropriate size.

 

When preparing a large skillet, the first thing that needs to be done is to heat it up over a medium heat. An additional knob of butter and a sprinkle of oil should be added to the pan once it has achieved the temperature that you wish.

 

The chicken should be arranged in a single layer and allowed to brown for approximately two minutes, or until it acquires a golden color, as soon as the butter and oil begin to sizzle.

 

Following that, flip it over and continue to brown it for an additional two minutes on the opposite side of the pan. After removing the chicken from the dish, put it in a separate location for later use.

After that, move on to the next step, which is to stir-fry the chopped onion and garlic in the juices from the pan until the onion becomes translucent. It is recommended that the curry paste be stir-fried for around one minute after it has been added, until it acquires a fragrance that is considered to be aromatic.

After that, include the fish sauce and coconut milk into the mixture by thoroughly blending them until they are completely absorbed into the mixture.

Putting the chicken back into the pan, along with the cauliflower and corn kernels that have been sliced, and bringing the mixture to a boil is the next step.

 

In the immediate aftermath of that, instantly reduce the temperature to a low setting, cover the pan, and allow it to simmer for a period of five minutes.
Immediately after removing the lid, continue to simmer the cauliflower for an additional fifteen minutes, or until it reaches the desired level of softness,

whichever occurs first. While this is going on, the cauliflower ought to be tossed around a little bit, and you ought to make sure that the cauliflower florets are completely submerged in the coconut milk. A mixture of sesame seeds, cilantro leaves, and red chile that has been finely minced should be sprinkled on top of the rice just before it is served.

NUTRITION :

  • Calories: 424kcal
  • Carbohydrates: 22g
  • Protein: 29g
  • Fat: 27g
  • Saturated Fat: 20g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 3g
  • Trans Fat: 0.02g
  • Cholesterol: 108mg
  • Sodium: 283mg
  • Potassium: 1090mg
  • Fiber: 5g
  • Sugar: 8g
  • Vitamin A: 1891IU
  • Vitamin C: 77mg
  • Calcium: 85mg
  • Iron: 5mg

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