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"Cooked your recipe last night after family went to bed. They woke up “complaining” about the yummy smells!"
I love Love LOve LOVe LOVE the recipes! I am just on day three of week one. I totally feel like I am cheating. The meals have so much flavor and texture and they are so filling. I got my Instant Pot yesterday and made a batch of the chicken curry last night after my girls had gone to bed. This morning my mom and girls were "complaining" about the yummy smells after they went to bed. My husband got a taste the night before but they did not. So this weekend I am going to make a family-sized version for them and serve it with brown rice and the roasted veggies.
–Andrea
Indian Curry w/ Roasted Cauli & Purple Onion
Print Pin RateServings: 2 servings
Calorie: 412kcal
Net Carb: 18g
Ingredients
For Indian Chicken Curry:
- 8 oz chicken thighs skinless
- 1 cup broccoli florets
- 1 cup bell pepper julienned
- ½ cup full fat canned coconut milk
- ½ cup canned fire roasted diced tomatoes drained
- ¼ cup chicken broth
- 1 tbsp curry powder *
- 1 tsp garlic minced
- 1 tsp ghee
- ¼ tsp sea salt
- ¼ tsp black pepper
For Turmeric Roasted Vegetables:
- 2 cups cauliflower florets
- 1 medium red onion peeled and quartered
- 1 tsp ghee
- 1 tsp ground turmeric
- ¼ tsp garlic powder
- ¼ tsp sea salt
Optional toppings:
- cilantro
- green onions
- parsley
Instructions
- PREHEAT oven to 400° and line a baking sheet with parchment paper or aluminum foil. Combine ingredients for roasted vegetables in a large mixing bowl. Toss with hands to coat paying extra attention to rubbing the onion with seasoning on cut sides. Spread mixture onto baking sheet. Bake 30-35 minutes.
- IN the meantime, season both sides of chicken thighs with sea salt and black pepper. Add 1 tsp olive oil in a large pan over medium heat. Add chicken thighs and brown 5 minutes. Flip chicken thighs and add bell peppers to pan. Sauté 3 minutes to soften
- ADD garlic, coconut milk, chicken broth, tomatoes and curry powder. Stir to combine and bring mixture to a low boil. Reduce heat and simmer 15 minutes. Add broccoli and simmer 5 minutes longer.
Alternate fast cooking method:
- Instant Pot: for curry, combine all ingredients into instant pot, set as manual pressure for 15 minutes. Done.
- SERVE chicken curry alongside roasted vegetables.
Notes
*Indian type, includes fenugreek, coriander, turmeric amongst other exotic herbs. For help with proper serving sizes, see the Serving Sizes - Sauce Tutorial.
Yields: 2 servings
Nutrition
Calories: 412kcal | Carbohydrates: 24g | Protein: 28g | Fat: 25g | Fiber: 6g | Net Carbs: 18g
