Yogurt combined with spices coats cauliflower and chicken thighs in this Indian-inspired curry.
Smoked paprika adds a more complex flavor, but regular paprika works well too.
Serve this saucy dish with brown rice to complete the meal.
Photo: Brie Passano
oil, 1 Tbsp.
curry powder, paprika, 1 Tbsp.
garlic, 2 tsp.
ginger, and 14 tsp.
salt in a large bowl.
Add cauliflower and chicken.
Marinate the chicken and cauliflower in the refrigerator for 20 minutes or for up to 2 hours.
Preheat oven to 450F.
Line a large rimmed baking sheet with foil.
Coat the foil with cooking spray.
Spread the cauliflower and chicken in an even layer on the prepared baking sheet.
Meanwhile, heat the remaining 2 Tbsp.
oil in a large saucepan over medium heat.
Add garam masala and the remaining 1 Tbsp.
curry powder, 1 Tbsp.
garlic, 2 tsp.
ginger, and 14 tsp.
Cook, stirring, until fragrant, about 1 minute.
Add crushed tomatoes and water.
Cook, stirring, until bubbling.
Remove from heat and stir in cream.
Serve the chicken and cauliflower with the sauce.
Garnish with cilantro, if desired.
Scrape the spoon’s edge over the ginger in downward strokes to remove the peel.
Then cut the ginger into slices, and cut the slices into a small mince.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
