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Curry Spiced Chicken with Cauliflower Stir Fry Recipe

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This recipe for Curry Spiced Chicken with Cauliflower Stir Fry is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 skin-on chicken thighs
olive oil
2 tsp. yellow curry
¾ to 1 tsp. salt
1 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
½ tsp. cayenne pepper
½ tsp. allspice
½ tsp. chili powder
½ tsp. ground coriander
¼ tsp. ground cardamom
¼ tsp. ground cinnamon
¼ tsp. ginger
1 head cauliflower, chopped
1 onion, chopped
2 cloves garlic, chopped
2 carrots, chopped
¾ c. frozen peas
1-2 small bell peppers, chopped
1-2 tsp. garam masala

Measure spices (yellow curry, salt, cumin, paprika, garlic powder, cayenne pepper, allspice, chili powder, ground coriander, ground cardamom, ground cinnamon, and ginger) in a bowl and thoroughly mix together. Place chicken thighs in a baking dish and coat with olive oil. Sprinkle spice mixture over chicken and rub in until thoroughly coated on all sides. Bake chicken at 400º until cooked through, about 25 to 30 minutes.

While chicken is cooking in oven, heat 1-2 tbsp. olive oil in large saucepan over medium heat. Once hot, add chopped cauliflower and sauté. As cauliflower begins to cook, add onions and garlic. Cook for 3-5 minutes, stirring occasionally. Add remaining vegetables (peppers, carrots, and frozen peas) and continue cooking. Sprinkle with garam masala. Add salt and pepper or other spices, to taste. Continue stirring and cooking until cauliflower is tender and all vegetables are cooked through. Serve on the side with chicken.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 to 45 minutes




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