Indian Chicken Curry
This quick and easy Indian curry dish is loaded with chicken and roasted cauliflower and zucchini. It's flavorful, creamy and perfectly hearty for these cold winter evenings!
Servings: 4 people
Ingredients
- 1 large skinless, bonless chicken breast
- 1 large zucchini
- 1 head cauliflower
- 2 tbsp tomato paste
- 1 can coconut milk
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 tbsp neutral oil
- 1 tbsp cumin
- 2 tsp paprika
- 2 tsp garam masala
- 1 tsp coriander
- 1 tsp turmeric
- 1/4 tsp cayenne
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat oven to 425 degrees. In a small bowl, combine cumin, coriander, turmeric, paprika, garam masala and cayenne. Set aside.
- Cut chicken breast into bite sized pieces and place into a bowl with 1 tablespoon of oil, minced garlic and ginger. Sprinkle 1 tablespoon of the spice mixture on chicken. Toss chicken to coat in oil and spices. Set aside to marinate while preparing the vegetables.
- Cut cauliflower into bite sized florets. Place in another mixing bowl with 1 tablespoon of oil and 1 tablespoon of the spice blend. Toss to coat cauliflower completely in oil and spices. Add cauliflower to a large baking sheet lined with parchment paper. Spread cauliflower into a single layer. Roast at 425 degrees for 10 minutes while you prepare the zucchini.
- Cut zucchini into 1 inch coins. Cut each coin in half. Add zucchini to a mixing bowl and toss with 1 tablespoon oil and remaining spice mixture. Once cauliflower has roasted for 10 minutes, pull the baking sheet out of the oven and add the zucchini in a single layer. Roast cauliflower and zucchini for 15 minutes. Both should be golden brown and folk tender.
- While the vegetables are roasting, heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and cook until the outside of the chicken pieces are no longer pink, about 5-6 minutes.
- Add tomato paste and cook 2-3 minutes, until it has deepened in color slightly. Add can of coconut milk and bring curry to a simmer. Simmer for 5 minutes to ensure the chicken is cooked all the way through.
- Add in the roasted vegetables and toss to ensure everything is coated in the curry sauce. Remove from heat and add cilantro. Plate and garnish with more cilantro, if desired.