With just a little advance prep, you can have a weeknight Indian-inspired dinner in no time! Peas, cauliflower and chicken get sealed in a bag with coconut-curry sauce for a meal that channels the flavors of chicken korma.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- One 15-ounce can coconut milk
- 1 tablespoon curry powder
- 1 tablespoon tomato paste
- 1/4 to 1/2 teaspoon crushed red chile flakes
- Two 2-inch pieces peeled fresh ginger, grated
- 2 cloves garlic, grated
- Kosher salt and freshly ground black pepper
- One 10-ounce bag frozen peas
- 1 small head cauliflower, stem removed, broken into small florets
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 4 large naan flatbreads, warmed
- Fresh cilantro leaves and plain yogurt, for serving
Instructions
- Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
- Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
- Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1381 |
| Total Fat | 56 g |
| Saturated Fat | 25 g |
| Carbohydrates | 151 g |
| Dietary Fiber | 13 g |
| Sugar | 13 g |
| Protein | 72 g |
| Cholesterol | 105 mg |
| Sodium | 2239 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1381 |
| Total Fat | 56 g |
| Saturated Fat | 25 g |
| Carbohydrates | 151 g |
| Dietary Fiber | 13 g |
| Sugar | 13 g |
| Protein | 72 g |
| Cholesterol | 105 mg |
| Sodium | 2239 mg |
Reviews
funky tasting
Love this recipe. I don’t bother freezing it. Just marinate overnight. Super flavorful.
I was wondering if I could make this meal without freezing first, maybe just marinate it overnight. However, I decided to go ahead and follow the recipe as written, freezing it 2 weeks ago. I just finished the meal tonight and it was delicious! Super flavorful! I served it with brown rice, naan, and yogurt, but I don’t think it really needed the yogurt. When I make it again, I will try marinating overnight. Yum!! Definitely a keeper.