Curried Rooster And Cauliflower Bake

Curried Chicken & cauliflower bake

This quick and tasty curry chicken cauliflower baking recipe uses 3 of your 7 servings of protein per day. It's a perfect dinner option, accompanied by some basmati rice as one of your carbohydrate servings.

Ingredients for curry chicken cauliflower casserole

  • 500 g cauliflower, broken into florets
  • 2 tbsp tikka curry powder
  • 600 g skinless and boneless chicken legs
  • 400 g red and yellow cherry tomatoes, halved
  • 200 g baby spinach leaves

Instructions for baking curry chicken cauliflower

  1. Preheat your oven to 200 ° C / fan 180 ° C / gas 6.
  2. Cook the cauliflower florets in a saucepan of boiling water over high heat for 5 minutes or until just tender. Drain well.
  3. In the meantime, mix the curry powder and 3 tablespoons of water in a shallow bowl to get a smooth paste. Make a couple of slashes in each chicken thigh, add and toss the paste to coat evenly. Spray a large non-stick roasting pan with low-calorie cooking spray and arrange the chicken legs in a layer.
  4. Toss the cauliflower with the remaining curry paste to lightly cover the florets and place in the can around the chicken legs. Season lightly, spray with low-calorie cooking spray and fry for 10 minutes. Sprinkle over the tomatoes and cook for another 20 minutes or until the chicken is cooked through and the vegetables are tender.
  5. Just before the end of cooking time, place the spinach in a large colander over the sink and pour it over a kettle of boiling water to wither it. Drain well, add to the chicken and cauliflower and serve hot.

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