Midweek Mealtime - Chicken Cauliflower Curry

Wednesday, April 23, 2014

It's time for another curry!  This one has a bit more of an Indian flair than a Thai flavor, but it is still amazing.  Even better?  It cooks all day in the slow cooker with minimal prep work.  Wins all around!


  • 2 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 large onion, sliced
  • 2 Tbsp cornstarch
  • 4 Tsp. curry powder
  • 3/4 tsp turmeric
  • 2 tsp minced garlic
  • 1 lb frozen cauliflower florets
  • 1 1/4 cup nonfat Greek yogurt
  • 1/4 cup fresh chopped cilantro


  1. Combine spices, cornstarch, and garlic in a large Ziploc bag.  Shake chicken pieces until evenly coated.
  2. Combine contents of bag with onions in the slow cooker.
  3. Place frozen cauliflower on top and cook on low 6-8 hours.
  4. Just before serving, combine yogurt with cilantro.
  5. Serve curry over rice, naan, or flatbread.  Finish with a dollop of yogurt mixture.

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