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Chicken and Cauliflower Curry

Jarred curry sauce is the shortcut to big flavor fast in this takeout-inspired chicken and rice dinner.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
327 calories per serving


> 1 lb raw chicken breast tenders
> 1 (15 oz) jar korma curry sauce
> 1/2 (12 oz) pkg frozen cauliflower florets, thawed and drained
> 2 green onions
> 1/4 cup sliced almonds, toasted


Cut the chicken tenders into halves or thirds. Season with salt and pepper.
To a greased nonstick 12-inch skillet, add chicken and cook on medium-high 5 min. Add the curry sauce. Cook 10 min., stirring occasionally.
Stir in the cauliflower. Cook 5 min., until cauliflower is hot and chicken is cooked through. Season with salt to taste. Thinly slice the green onions. Garnish with the almonds and green onions.


Serve over basmati rice.

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