Cauliflower Curry Chicken Stew
A warm and comforting stew featuring tender chicken, hearty cauliflower, and rich coconut milk, infused with aromatic curry spices. Perfect for busy weeknights and budget-friendly.
Ingredients
Main Ingredients
- 1 head head of cauliflower, chopped
- 1 lb chicken breast, diced Can substitute with chickpeas or tofu for a vegetarian option.
- 1 unit onion, diced
- 2 cloves garlic, minced
- 1 can coconut milk
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 2 tablespoons curry powder Toast for enhanced flavor.
- Salt and pepper to taste
Instructions
Preparation
- Begin by heating a large pot over medium heat.
- Sauté the diced onion and minced garlic until they become fragrant—about 2 minutes.
- Add the diced chicken to the pot, cooking it until it's nicely browned.
- Stir in the curry powder and let it cook for another minute to release its full flavors.
- Toss in the chopped cauliflower, along with the coconut milk and chicken broth.
- Bring everything to a gentle simmer, cooking until the cauliflower becomes tender—this usually takes about 10 minutes.
- Season the stew with salt and pepper to taste.
- Serve the stew hot, garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This dish freezes well for up to 3 months. Toasting the curry powder can enhance the flavors.