Skillet Pizza
A healthier twist on classic pizza dough with whole wheat flour and a hint of honey. Slightly nutty and slightly sweet.
Read MoreCauliflower Chicken Curry
Drescription
Yogurt combined with spices coats cauliflower and chicken thighs in this Indian-inspired curry. The longer you marinate the chicken and cauliflower, the richer the taste, but even 20 minutes of marinating time will give you great results. Smoked paprika adds a more complex flavor, but regular paprika works well too. Serve this saucy dish with brown rice to complete the meal.
Ingredients
- 1 cup nonfat greek yogurt
- 3 tablespoons neutral oil, such as canola or avocado, divided
- 2 tablespoons curry powder, divided
- 1 teaspoon smoked paprika
- 2 tablespoons minced garlic, divided
- 4 teaspoons minced ginger, divided (see tip)
- ¾ teaspoon salt, divided
- 6 cups cauliflower florets (1- to 2-inch pieces; about 1 ¼ lbs. total)
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1- to 2-inch pieces
- 1 cup chopped onion
- ½ cup chopped carrot
- 2 teaspoon garam masala
- 2 cups canned crushed tomatoes
- ½ cup water
- ⅓ cup heavy cream
- ¼ cup coarsely chopped fresh cilantro for garnish
Directions
- Combine yogurt, 1 Tbsp. oil, 1 Tbsp. curry powder, paprika, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt in a large bowl. Add cauliflower and chicken. Stir to coat. Marinate the chicken and cauliflower in the refrigerator for 20 minutes or for up to 2 hours.
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Coat the foil with cooking spray. Spread the cauliflower and chicken in an even layer on the prepared baking sheet. Bake, without stirring, until the chicken is cooked through and the cauliflower is golden brown in spots, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 Tbsp. oil in a large saucepan over medium heat. Add onion and carrot; cook, stirring occasionally, until soft and just beginning to brown, 7 to 10 minutes. Add garam masala and the remaining 1 Tbsp. curry powder, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt. Cook, stirring, until fragrant, about 1 minute. Add crushed tomatoes and water. Cook, stirring, until bubbling. Remove from heat and stir in cream. Serve the chicken and cauliflower with the sauce. Garnish with cilantro, if desired.
