Chicken Cauliflower Curry

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings


  • 2 tablespoons olive oil
  • 3 large boneless skinless chicken breast halves cut into small strips
  • 4 cups chopped cauliflower florets
  • 1 cup chopped onion
  • 2 tablespoons red curry paste
  • 1 cup low sodium chicken broth or use homemade
  • 4 tablespoons tomato paste
  • 1 tablespoon raw honey
  • 4 large cloves garlic minced
  • 1 tablespoon minced ginger
  • 2 14-oz. cans unsweetened coconut milk
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons lemon juice
  • 1/4 cup chopped basil


  • In a large skillet with a tight-fitting lid, heat the olive oil over medium heat until hot. Add chicken strips, cauliflower and onion; cook and stir for 10 to 15 minutes or until chicken juices run clear. Remove from skillet and set aside.
  • To the same skillet, whisk in next 8 ingredients (curry paste through salt and pepper). Bring mixture to a boil then reduce heat to low and simmer for 5 minutes. Return chicken and vegetables to the skillet; cover and simmer for 5 minutes or until heated through.
  • Stir in lemon juice and basil; serve.


SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: Per Serving: 332 Calories; 13g Fat; 36g Protein; 20g Carbohydrate; 5g Dietary Fiber; 75mg Cholesterol; 597mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. Points: 8
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